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Malay Chicken and Red Lentil Curry

Malay Chicken and Red Lentil Curry

with Courgette and Ginger

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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:MilkCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

4 unit(s)

Chicken Thigh

150 grams

Basmati Rice

1 unit(s)

Onion

1 unit(s)

Ginger

1 unit(s)

Garlic Clove

1 unit(s)

Courgette

100 grams

Red Split Lentils

½ pack(s)

Greek Style Natural Yoghurt

(ContainsMilk)

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 pot(s)

Malay Curry Powder

350 milliliter(s)

Water for Curry

1 unit(s)

Cinnamon Stick

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3540 kJ
Energy (kcal)846 kcal
Fat16.0 g
of which saturates4.0 g
Carbohydrate104 g
of which sugars15.0 g
Protein72 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pan
Pot
Cutting board
Knife
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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).

5

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.

6

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.