Serves 2

1 Red chilli
Thumb sized piece of ginger peeled
1 onion diced

1 garlic clove

Ground cumin 1 tsp
Ground coriander 1 tsp

Garam masala 1 tsp

Turmeric 1/2 tsp
Red split lentils 80g
Skinless chicken breast x 2 cut into large dice 1

400g chopped tomatoes
Baby spinach 150g

Place the onion, chilli, garlic and ginger into a blender and pulse to a paste, alternatively bash in a pestle and mortar.

Put 1 tsp of oil into a frying pan and lightly fry the paste for a minute or so until fragrant.
Add the dry spices and cook for a further minute.

Add the diced chicken and cook for 5 minutes stirring all together to coat the chicken.

Add the lentils, tomatoes and use the can to top up with a can full of water.

Simmer gently for 25 minutes.

If it starts to look a little dry, loosen up with a little water. Add the spinach and stir through until wilted.

Easy flatbreads (THANK GOODNESS)

125g self raising flour

3.5g baking powder

125g natural yoghurt
A few fresh coriander stalks and leaves finely chopped.

Put the flour and baking powder in a bowl.

Add coriander and yoghurt and mix together to form your dough.

Put onto a floured surface and knead for 2 minutes or if using a good processor use a dough hook for 2 minutes on low and then turn out on to a floured surface.
Divide into 4 and roll out into roughly 15 circles or just flatten by hand so they are not perfect circles and look more rustic.

Heat a frying pan with no oil and place one flatbread at a time into the pan and cook for 2 mins either side. Wrap them up in foil as you go to keep warm.

Serve your chicken, lentil curry in bowls topped with a sprinkling of fresh coriander.



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