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Budget Chicken and Lentil Curry

Budget chicken thighs simmered with red lentils in a fragrant curry sauce. The lentils thicken the sauce and stretch the chicken further for under 75p per portion.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 4 chicken thighs, skinless and boneless
  • 150g red lentils
  • 1 tin (400g) chopped tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tbsp vegetable oil
  • 400ml chicken stock
  • salt and pepper
  • 300g rice (to serve)
  • small bunch fresh coriander (optional)

Method
 

  1. Cut the chicken thighs into bite-sized pieces. Season with salt and pepper.
  2. 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.
  3. 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.
  4. Add the red lentils, chopped tomatoes and stock. Stir well and bring to the boil.
  5. 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.
  6. Stir in the garam masala and season with salt and pepper. Serve with boiled rice and fresh coriander if you have it.