Dr Mobeus
Budget Chicken and Lentil Curry
Chicken thighs are the budget cook’s best friend. At roughly 60p per thigh they are half the price of breast meat and have far more flavour, especially in a curry where they simmer and absorb all the spices. The clever bit here is the red lentils – they cook down into the sauce and thicken it naturally, which means you need less chicken per portion. At 73p per portion this is a proper curry that costs less than a ready meal. The lentils also add protein and fibre so it keeps you full for longer. It takes 30 minutes from start to finish and uses one pan.
Budget Chicken and Lentil Curry
Ingredients
Method
- Cut the chicken thighs into bite-sized pieces. Season with salt and pepper.
- Heat the oil in a large pan over medium-high heat. Add the chicken and brown for 5 minutes until golden on all sides. Remove and set aside.
- In the same pan, add the onion and cook for 4 minutes until soft. Add the garlic, ginger, curry powder and turmeric. Cook for 1 minute until fragrant.
- Add the red lentils, chopped tomatoes and stock. Stir well and bring to the boil.
- Return the chicken to the pan. Reduce the heat and simmer for 20 minutes until the lentils have broken down and the sauce is thick.
- Stir in the garam masala and season with salt and pepper. Serve with boiled rice and fresh coriander if you have it.
Tips and Variations
Chicken thighs stay much juicier than breast meat in a curry – do not be tempted to swap. The lentils will keep absorbing liquid as the curry sits, so add water when reheating. Add a handful of spinach at the end for extra greens. A dollop of natural yoghurt on top cools the heat and adds creaminess. This freezes brilliantly for up to 3 months.
