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    Quick Chicken and Lentil Curry Recipe Sainsbury

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    vjets055
    This document provides a recipe for a quick chicken and lentil curry that serves 4 people and takes 30 minutes total to make. It involves seasoning and browning chicken pieces, cooking onions and curry powder, then simmering the chicken with lentils, stock, spinach and yogurt. Basmati rice is separately cooked to serve alongside the curry.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Quick Chicken and Lentil Curry Recipe Sainsbury

    Uploaded by

    vjets055
    31 views1 page
    This document provides a recipe for a quick chicken and lentil curry that serves 4 people and takes 30 minutes total to make. It involves seasoning and browning chicken pieces, cooking onions and curry powder, then simmering the chicken with lentils, stock, spinach and yogurt. Basmati rice is separately cooked to serve alongside the curry.

    Original Description:

    Lentil curry

    Original Title

    Quick chicken and lentil curry recipe Sainsbury…

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    This document provides a recipe for a quick chicken and lentil curry that serves 4 people and takes 30 minutes total to make. It involves seasoning and browning chicken pieces, cooking onions and curry powder, then simmering the chicken with lentils, stock, spinach and yogurt. Basmati rice is separately cooked to serve alongside the curry.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    31 views1 page

    Quick Chicken and Lentil Curry Recipe Sainsbury

    Uploaded by

    vjets055
    This document provides a recipe for a quick chicken and lentil curry that serves 4 people and takes 30 minutes total to make. It involves seasoning and browning chicken pieces, cooking onions and curry powder, then simmering the chicken with lentils, stock, spinach and yogurt. Basmati rice is separately cooked to serve alongside the curry.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Quick chicken and lentil curry

    SERVES: 4 PREP TIME: 10 MINS


    TOTAL TIME: 30 MINS

    Recipe photograph by Philip Webb

    See more recipes

    MAIN S CU R R I E S

    PULS E S AN D G R A I N S G LU T EN- FREE

    UNDE R 30 M I N UT E S CHICKEN

    HEALT HY INDIAN RICE

    Nutritional information (per serving)

    Calories Fat Saturates Carbs


    446Kcal 8gr 2gr 51gr

    Sugars Fibre Protein Salt


    7gr 5gr 40gr 0.5gr

    Tamsin Burnett-Hall
    Tamsin learned the tricks of
    the trade from cookery
    legend Delia Smith. A trusted
    recipe writer for the
    magazine for over 25 years,
    she is now our Senior Food
    Producer, overseeing testing
    and editing to ensure that
    every recipe tastes great, is
    straightforward to follow and
    works without fail. In her
    home kitchen, Tamsin creates
    fuss-free flavour-packed food
    for friends and family, with
    baking being her ultimate
    form of comfort cooking

    SE E MO R E O F TAMSI N
    B UR N ETT- HA L L’S RECI PES

    Subscribe to Sainsbury’s magazine


    RATE THIS RECIPE

    PRINT

    Ingredients

    500g skinless chicken thigh fillets, each cut into 6

    1 tbsp sunflower oil

    2 medium onions, peeled and roughly chopped

    1½ tbsp medium curry powder

    100g dried red lentils, rinsed

    400ml chicken stock

    250g basmati rice

    150g spinach

    125g low-fat natural yogurt

    Share:

    Step by step

    1 Season the chicken. Heat the oil in a


    casserole, add the chicken and fry over a
    high heat for 5 minutes until browned.

    2 Add the onions and fry for 3 minutes or so,


    stirring. Reduce the heat slightly, stir in the
    curry powder and cook for about 1 minute
    to release the flavour. Add the lentils and
    chicken stock to the casserole, cover and
    simmer for 15 minutes or until the lentils
    are tender and beginning to break up.

    3 Meanwhile, place the rice in a saucepan


    with 600ml boiling water from the kettle
    and a pinch of salt. Bring the water back to
    the boil, stir once then pop the lid on the
    pan, turn the heat right down and cook,
    undisturbed, for 15 minutes until tender.

    TIP
    If you’d like this to be a gluten-free
    recipe, please ensure your stock is
    guaranteed gluten-free.

    4 Check the seasoning of the curry then stir


    in the spinach leaves and cook until they
    just begin to wilt. Swirl in the yogurt and
    serve the curry with the rice.

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