Try your hand at this delicious curry that will delight your guests.
- 2 tbsp vegetable oil
- 1 red chilli - sliced and including the seeds
- 2 garlic cloves
- piece of fresh ginger grated
- 4 tbsp Indian curry paste (any kind will do - I use Madras paste as I like it spicy)
- 500g/1 lb 2oz boneless skinless chicken thighs - cut into 5cm pieces
- 2 sweet potatoes, diced into 5cm pieces (I didn't use potatoes but substituted with mushrooms)
- 140g/5oz red split lentils
- 600ml/1pt coconut milk (I use reduced fat coconut milk)
- 500ml/18fl oz chicken stock
- 400g/14oz spinach
- juice of 1 lime (or more if desired)
- small bunch of coriander, chopped
- Put a large wok or flameproof casserole on the hob. Add the oil and allow to heat up. Add the red chilli, garlic and ginger and fry gently. Then add the curry paste and cook for 1 minute or so. Add the chicken and cook for 5 minutes to seal. Make sure the paste covers all of the chicken.
- If using potatoes (or mushrooms), add them now and the lentils also and coat well in the paste. Stir in the coconut milk and the stock. Bring to the boil and then simmer gently for 20 minutes.
- Once the potatoes and lentils are tender and the curry has thickened, add the spinach and wilt for 3-4 minutes. Remove from the heat and add the lime juice (you might need more than 1 lime) and scatter over the coriander.
- Allow the curry to sit for a few minutes before serving, with or without rice.
Enjoy, and let me know in the comments how it works out for you.