CHICKEN CURRY WITH LENTILS
SERVES 4
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
• 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
• 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.