Serves 2
Ingredients
1tsp Cumin
1tsp Coriander
1tsp Turmeric
1tbsp Hot madras curry
1tbsp Sweetener
1 Onion, finely sliced (s)
1 Garlic clove, finely chopped (s)
2cm cube of ginger, finely chopped
100g Red lentils (p)
100g Basmati rice
250g Chopped chicken (p)
500mL Passata
S & P
Method
Wash the lentils until the water runs clear, drain and cook in a saucepan, just cover the lentils with water & heat until the water boils then reduce the heat to simmer, cover & cook for 20-30 mins , adding more water if required, until soft, drain & set aside.
In a frying pan sprayed with frylight, cook the chicken until browned all over, remove & set aside.
Add the onion, garlic & ginger, cook until soft then add the cumin, coriander, turmeric & madras curry, mix well & cook for 5 mins, return the chicken to the pan, add the passata , sweetener & cook for 20 mins.
In the meantime cook the basmati rice as per the packet instructions.
Add the lentils to the chicken & mix, plate up with the rice. Season to taste.
