Dinner recipe
Meat-led chicken curry with red lentils, spinach, tomatoes, rice, cucumber yoghurt, ginger, and mild spices.
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Ingredients
wide saucepan, saucepan with lid, sieve, grater, knife, chopping board
Method
Cut the chicken into bite-size pieces, finely chop the onion, grate the garlic and ginger, rinse the red lentils, roughly chop the spinach, dice the cucumber, and zest and juice the lime.
Rinse the basmati rice, then simmer it with 600ml water and a pinch of salt for 10 minutes; turn off the heat and leave covered for 8 minutes.
Heat 1 tablespoon vegetable oil in a wide saucepan over a medium-high heat and brown the chicken with black pepper and a pinch of salt for 5 to 6 minutes.
Add the onion and cook for 4 minutes, then stir in the garlic, ginger, curry powder, and ground cumin for 1 minute until fragrant.
Add the red lentils, chopped tomatoes, and 300ml water, then simmer for 18 to 20 minutes until the lentils are soft and the chicken is piping hot.
Stir the cucumber into the Greek yoghurt with lime juice, lime zest, a pinch of salt, and a little black pepper.
Fold the spinach through the curry for 2 minutes until wilted, then serve with rice and spoonfuls of cucumber yoghurt.
