Chicken & Lentil Balti Curry
This is an easy weeknight recipe to add to your rotation. It's a delicious curry with tender chicken, protein-packed lentils and plenty of veg, and it couldn't be simpler to make.
Substitute:
- Swap chicken for one drained tin of chickpeas if vegan or vegetarian.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
300 g chicken thighs (chopped into bitesized pieces)
200 g Oddbox balti curry paste
50 g red split lentils
1 onion (finely chopped)
1 courgette (diced )
1 carrot (diced)
120 g spinach
1 lime (cut into wedges)
100 g white basmati rice
2 tbsp olive oil
salt & pepper (to taste)
Recipe:
Cook the vegetables: Heat the olive oil in a large, deep frying pan over medium heat. Add the chopped onion, courgette and carrot. Season with salt and pepper and cook for around 3–5 minutes, stirring occasionally.
Add the chicken: Add the chicken pieces straight into the pan with the vegetables. Stir everything together and cook for a further 5–7 minutes until the chicken is lightly browned on the outside. If using chickpeas, follow this step with vegetables only.
Add the curry paste: Stir in the balti curry paste and cook for 1–2 minutes to release all those lovely spices.
Simmer the curry: Add the rinsed lentils and 300ml water. Stir everything together, bring to a gentle boil, then reduce the heat and simmer for 20 minutes, stirring occasionally, until the lentils are soft and the chicken is thoroughly cooked.
Cook the rice: While the curry is cooking, rinse the rice under cold water until the water runs clear. Tip the rice into a small saucepan. Add 200ml water and a generous pinch of salt. Bring to a boil, stir once and put a lid on. Turn the heat down and simmer for 10 minutes. Do not take the lid off. Try a grain of rice after 10 minutes, and keep cooking if it isn’t quite ready. Once it's ready, turn the heat off and set aside for 5 minutes. Fluff the rice with a fork.
Add the spinach: Stir the fresh spinach through the curry until wilted. If using chickpeas, add them to the pan now. Taste and adjust the seasoning if needed. If the curry becomes too thick, add a splash of water.
Serve: Divide the rice between two bowls and spoon over the chicken (or chickpea) and lentil balti curry. Finish with a squeeze of fresh lime juice.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months. Defrost thoroughly in the fridge overnight and reheat until piping hot throughout. Add a splash of water if the lentils have thickened the sauce.
