Creamy Spiced Lentil and Chicken Curry

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

b) Halve the lime.

c) Drain and rinse the lentils in a sieve.

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

b) Once hot, add the 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.

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.

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.