CHICKEN CURRY WITH LENTILS

SERVES 4

Think a great curry is time-consuming and hard to make? Think again. It doesn’t get much easier to spice up dinnertime with this fantastic Masala spiced delight

INGREDIENTS

• 2 x chicken breasts, chopped in cubes (15mm-20mm)

• ½ c canned lentils, drained

• ½ onion, diced

• ½ tbsp curry powder

• 1 tsp fresh ginger, chopped

• 1 tsp fresh garlic, chopped

• 1 tbsp Masala spice

• ½ cup canned diced tomatoes

• ½ cube chicken stock (dissolved in 250ml water)

• 1 tbsp sunflower oil

• Salt & pepper to taste

METHOD

• Pre-heat oven to 160°C.

• Heat a skillet on medium heat – add oil, chopped onions, chopped garlic, chopped ginger and sauté for 5-7min.

• Add the rest of the ingredients, stir well.

• Pour the mixture into a Twinsaver Foil Freezer dish. Cover with Twinsaver Heavy Foil and cook for 30-40min.

• Serve with cooked rice and chutney.