Coconut and Chicken Breast Lentil Soup

Heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the diced chicken and onion to the pan and season with salt and pepper. Cook until the chicken is browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Next, add the pasanda style seasoning, lime zest and garlic. Stir-fry for 1 min more.

Stir in the coconut milk, lentils, veg stock paste and water for the soup (see pantry for amount) until combined.

Bring the soup to the boil, then reduce the heat to low and simmer until slightly thickened, 6-8 mins. Cook until the chicken is cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once thickened, stir through the tomato and spinach a handful at a time until wilted and piping hot, 1-2 mins.

Once the veg has been added to the soup, cut the naans in half widthways, then put in your toaster until golden.

Once toasted, generously spread the butter (see pantry for amount) over the naans.

Once the soup has thickened slightly, stir through the mango chutney and a squeeze of lime juice.

Season to taste with salt, pepper and more lime juice if needed. Remove from the heat.