I love a curry but sometimes I don’t have the time or inclination at the end of the day to really do it justice.
I always have curry paste as a cheat ingredient in my fridge which means a Friday night curry is a real and simple possibility without resorting to a ready meal or takeaway.
For my chicken and lentil curry, I use a madras curry paste. It’s a few minutes work and then it bubbles away for a while whilst I tackle the growing pile of laundry or collapse on the sofa!
OK, it might not be particularly authentic, but it is a hugely satisfying end to the week.
Don’t forget to double up the recipe so you have some for the freezer.
|Ingredients||Equipment to have ready|
|1 tbsp vegetable oil||Chopping board|
|1/3 jar Pataks madras spice paste||Sharp knife|
|2 chicken breasts, cut into chunks (or swap the chicken for 4 turkey breast fillets)||Large casserole pan with a lid|
|400g tin tomatoes||Spoons|
|175g cooked yellow split peas|
|50g creamed coconut (from a block), roughly chopped|
|6 tbsp mango chutney (I like Geeta’s)|
- Heat the oil on a medium heat in a large casserole pan.
- Add the spice paste and cook out ,whilst stirring, for a few minutes until you see the oil separating from the paste.
- Add the chicken and coat in the paste. Cook for a few minutes until the chicken starts to seal (turn white on the outsides).
- Add the tomatoes and stir well to mix the paste into the tomatoes then pour in half a can of water and stir.
- Stir through the lentils and put the lid on.
- Bring to the boil and turn down the heat to low. Simmer for 45 minutes.
- Remove the lid and stir through the creamed coconut so that it melts into the sauce.
- Cook for 10 minutes with the lid off to allow the sauce to thicken a little then stir though the mango chutney before serving.