CHICKEN, RED LENTIL AND SPINACH CURRY
20 mins cooking time
CHICKEN, RED LENTIL AND SPINACH CURRY
Method
1
Over a medium heat melt 30g Lurpak® butter and cook the onions until softened and starting to brown slightly. Then add the garlic, garam masala, ground coriander, ground cumin, turmeric, ginger and cook for a couple of minutes to release the flavours of the spices.
2
Place the chicken in the pan with the spices and mix to evenly coat all the pieces and brown the chicken.
3
Add the dried lentils and cover with the stock or water. Bring to a boil and then reduce to a simmer. Cook for 20-25 minutes until the lentils are tender and just starting to break down.
4
In a separate medium sized frying pan, add 15g butter and when sizzling, add the cumin seeds, mustard seeds and curry leaves. Cook for 1 minute. Pour this mixture into the chicken. Season with salt and black pepper.
5
Add the remaining butter and the spinach and stir until the spinach has just wilted and Lurpak® butter melted. Serve with yoghurt and cooked basmati rice.
