Green masala chicken with lentils
Chicken lentils with creamy coconut curry sauce, mangetout, lots of corriander and soft nann breads.
SERVES: 4 | PREP & COOK: 45 minutes
Ingredients
2 tsp vegetable oil
1 white onion, diced
6 chicken thighs, diced
1 clove garlic, thinly sliced
100g Tikka Curry Paste
A large handful of fresh corriander, finely chopped
2 x 400g can lentils, drained and rinsed
300ml coconut milk (shake the can well before opening)
4 eggs, boiled and peeled
100g mangetout, cut into strips
1 fresh green chilli, deseeded and thinly sliced
Method
Heat the vegetable oil in a frying pan over a medium to high heat. Add the onion and fry for 3 minutes. Add the diced chicken breasts and cook for 10 minutes until seared all over.
Add the garlic and stir for a couple of minutes. Add the tikka paste and corriander and stir everything together. Add the coconut milk and stir to combine. Season with a pinch of salt.
Leave to simmer for 10 minutes, add the mangetout then continue to cook for a further 10 minutes to reduce and thicken the sauce.
Devide the lentils and chicken into 4 bowls, top with the boiled eggs (sliced in half) and sprinkle with the fresh leftover corriander. Serve with warm soft mini nann breads for dipping!