Malay Chicken and Red Lentil Curry

Name: Malay Chicken and Red Lentil Curry with Courgette and Ginger
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Cinnamon Stick; 2 Malay Curry Powder; 1 Chicken Stock Powder; 150 Basmati Rice; 100 Red Split Lentils; 1 Onion; 1 Garlic Clove**; 4 British Chicken Thighs; 1 Courgette; 1 Ginger; 75 Low Fat Natural Yoghurt; 350 Water for the Curry; 300 Water for the Rice

with Courgette and Ginger

Recipe Development TeamPublished on August 25, 2016

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This delicious little curry ticks all the boxes, it’s super easy to prepare and cook, quick to wash up and, most importantly, tastes absolutely amazing! We think it will become a firm favourite in your kitchen!

Allergens:

Milk

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.

Total30 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Cinnamon Stick

Malay Curry Powder

Chicken Stock Powder

150

Basmati Rice

100

Red Split Lentils

Onion

Garlic Clove**

British Chicken Thighs

Courgette

(May contain traces of: Celery)

Ginger

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

350

Water for the Curry

300

Water for the Rice

Nutritional information

Energy (kcal)846 kcal

Energy (kJ)3540 kJ

Fat16 g

of which saturates4 g

Carbohydrate104 g

of which sugars15 g

Protein72 g

Salt1 g

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

Utensils

•Pan

•Chopping Board

•Pot

•Knife

•Bowl

Cooking Instructions and Tips

Heat a splash of oil in a large saucepan over medium-high heat. When hot, add the chicken and season with salt and pepper. Cook until nicely browned, 7-10 mins. Turn frequently.

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the ginger and garlic (or use a garlic press). Trim the courgette then quarter lengthways. Chop widthways into small pieces.

Add the water (see ingredients for amount), a pinch of salt and the cinnamon stick to another large saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

When the chicken is browned, add the onion to the pan and cook for 5 mins until soft. Next, add the ginger, garlic and Malay curry powder. Stir well and cook for a minute more before adding the stock powder and the water (see ingredients for amount).

Bring the curry to the boil, stir well to dissolve the stock powder then add the red lentils. Cover with a lid and lower the heat to a simmer. Let the curry bubble away for 15 mins. Stir every 5 mins. After 5 mins of cooking, add the courgette and cook for 10 mins more. The curry is ready when the lentils are soft and the chicken is cooked through. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.