Chicken and Lentil Madras
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Nutrition Info (Per Serving)
Ingredients
250g brown basmati rice
1 tbsp oil
2 chicken breast fillets, diced 250g
1 red onion, diced 150g
1 red pepper, diced 180g
3 tbsp Madras curry paste 60g
500ml chicken stock
400g can lentils
400g can chopped tomatoes
180g bag Kale
25g coriander, chopped
Natural yogurt to serve
Instructions
Cook the rice according to pack instructions until tender, drain.
Meanwhile, heat the oil in a large saucepan and fry the chicken, onion and pepper for 5 minutes until golden. Stir in the curry paste and cook for 1 minute. Add in the stock, lentils plus the juices and tomatoes and cook uncovered for 10 minutes.
Stir in the kale and continue to cook for a further 5 minutes. Add ¾ coriander and season to taste.
Serve with the rice, sprinkled with remaining coriander and a dollop of natural yogurt.