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Creamy Spiced Lentil and Chicken Breast Curry

Creamy Spiced Lentil and Chicken Breast Curry

Creamy Spiced Lentil and Chicken Breast Curry

with Sweet Potato and Spinach

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Inspired by pasanda curries, this Creamy Spiced Lentil and Chicken Breast Curry is ready in just 25 minutes. Pasanda curries are fragrant and gently spiced Indian dishes that are usually rich and creamy. Here, we've got chicken and lentils, perfect for soaking up the delicious flavour of the sauce.

Tags:

Spicy

•High Protein

•Low Carb

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Garlic Clove**

½ unit(s)

Lime

1 carton(s)

Lentils

480 grams

Diced British Chicken Breast

1 sachet(s)

Pasanda Style Seasoning

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

Not included in your delivery

50 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)3006 kJ

Energy (kcal)718 kcal

Fat22.3 g

of which saturates15.4 g

Carbohydrate47.4 g

of which sugars10.6 g

Protein77.9 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Sieve

•Garlic Press

•Large Saucepan

Instructions

Roast the Sweet Potato

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Chop the sweet potato into 1cm chunks (no need to peel). Pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

c) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.

Get Prepped

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the lime (see ingredients for amount).

c) Drain and rinse the lentils in a sieve.

Fry and Spice the Chicken

3

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

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

c) Add the garlic and pasanda style seasoning. Cook, stirring, for 1 min.

Simmer your Curry

4

a) Add the coconut milk, veg stock paste and water for the curry (see pantry for amount) to the chicken. Mix well, then add the lentils.

b) Bring to the boil, stir, then lower the heat so the sauce simmers gently.

c) Cook until the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the Veg

5

a) Add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

b) Once the sweet potato is cooked, add to the curry with a squeeze of lime juice.

c) Taste and season if needed, adding a splash of water if it’s a little dry.

Serve

6

a) Share the lentil and chicken curry between your bowls.

b) Serve with any remaining lime cut into wedges for squeezing over.

Enjoy!

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