300g red lentils (or yellow gram lentils)
1 large potato, peeled and roughly chopped
150g fresh spinach, washed thoroughly
450g chicken breast, skin removed and cut into 1 inch cubes
1 onion, peeled and finely sliced
2 tbsp. vegetable oil (or 1 tbsp. butter)
100g chopped tomatoes (tinned is fine)
2 tbsp. Patak’s Tikka Masala Curry Paste
2 tbsp. fresh coriander, chopped
Salt, to taste
Cooked basmati rice, to serve
Wash the lentils in several changes of water and leave to soak while you prepare the other ingredients.
In a pan heat 1 tbsp. of oil and fry the chicken for a few minutes until it is browned on all sides. Remove from the pan and set aside.
In the same pan heat the remaining oil and add the onion. Fry for a few minutes before adding the Patak’s Tikka Masala Curry Paste.
Sprinkle in some water and stir well. Leave to cook for 2 minutes before draining the lentils and adding to the pan. Pour in enough water to cover with about 1 cm above the lentils
Allow to cook for 10 minutes before adding in the potatoes. Check there is enough water and add more if required.
Stir and leave to cook for a further 10-15 minutes, or until the potatoes are cooked through and the lentils are broken down.
- Stir in the tomatoes and add the chicken. Bring back to the boil before stirring through the spinach.
- Check the seasoning and adjust the salt if necessary.
- Finally sprinkle in the fresh coriander and serve with fresh hot basmati rice.