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

1. 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.

2. 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.

3. Leave to simmer for 10 minutes, add the mangetout then continue to cook for a further 10 minutes to reduce and thicken the sauce.

4. 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!