["Chicken, Red Lentil And Spinach Curry | Recipes

Ingredients
Method

Ingredients

- 100 g Lurpak salted butter
- 2 Red onion
- 3 Garlic cloves
- 1 Tbs Garam masala
- 2 tsp ground coriander
- 2 tsp Ground cumin
- 1 tsp Ground tumeric
- 1 inch Fresh ginger
- 500 g Chicken breasts
- 2 tsp Cumin seeds
- 2 Tbs Mustard seeds
- 12 Curry leaves
- 100 g Red lentils
- 400 ml Chicken stock
- 200 g Spinach

Method

1

Over a medium heat melt 30g 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 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 1 tbsp 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 butter melted. Serve with yoghurt and cooked basmati rice.

Comments & Ratings

More Lurpak recipes

	100 g	Lurpak Salted Butter
	2	Red Onion
	3	Garlic Cloves
	1 Tbs	Garam Masala
	2 tsp	Ground Coriander
	2 tsp	Ground Cumin
	1 tsp	Ground Tumeric
	1 inch	Fresh Ginger
	500 g	Chicken Breasts
	2 tsp	Cumin Seeds
	2 Tbs	Mustard Seeds
	12	Curry Leaves
	100 g	Red Lentils
	400 ml	Chicken Stock
	200 g	Spinach

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Chicken, Red Lentil and Spinach Curry

Ingredients

Method

1

2

3

4

5

Comments & Ratings