READY FOR RED - Serves 3-4
Delicious Chicken & Red Lentil Curry with Toasted Almonds
Ingredients
- 2 tbsp vegetable oil
- 2 medium onions - finely sliced
- 2 cloves garlic - crushed
- 2 tbsp medium curry powder
- 1 tsp cumin seeds
- 500g chicken gougons
- 500ml hot chicken stock
- 175g dried red lentils
- 6 tbsp natural plain yoghurt
- 1 x 300g Tray of Ainsley Harriott Rice & Simple Basmati Rice
- 50g flaked almonds
Method
Heat 1 tblsp of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat until softened. Stir in garlic and spices and cook for 1-2 minutes more.
Add the remaining oil and the chicken and cook for 2-3 minutes each side until coated in the spice mixture. Stir in the stock and lentils and bring to the boil then simmer for 25 minutes, stirring occasionally until the lentils are tender and chicken is cooked through.
Stir through the yoghurt 1 tblsp at a time, stirring well after each addition. Then simmer for 5 minutes more.
Meanwhile in a separate frying pan toast the almonds for 2-3 minutes, stirring frequently, until they are a golden brown colour.
Prepare the Ainsley Harriott Rice & Simple Basmati Rice according to the instructions on the carton.
TO SERVE: Serve with the Basmati Rice sprinkled with
toasted almonds.
toasted almonds.
