Chicken, Chilli & Lentil Curry with Lime Mango Yoghurt and Turmeric Spiced Rice

Chicken, Chilli & Lentil Curry with Lime Mango Yoghurt and Turmeric Spiced Rice

Chicken, Chilli & Lentil Curry with Lime Mango Yoghurt and Turmeric Spiced Rice

Prep Time
15 Minutes
Cook Time
30 Minutes
Ingredients
37
A complex Indian inspired curry with cooling mango yoghurt and aromatic Turmeric spiced rice.
Ingredients
  • For the Curry

  • 1 tablespoon coconut oil

  • 1 red pepper, sliced

  • 1 yellow pepper, sliced

  • 2 carrots, chopped

  • 2 garlic cloves, crushed

  • 1 1/2 tablespoon ginger, grated

  • 1 teaspoon Ground Cumin

  • 1 teaspoon Ground Coriander

  • 1 teaspoon Chilli Flakes

  • 1/2 teaspoon Turmeric Powder

  • 1/2 teaspoon Garam Masala Powder

  • 450 grams skinless, boneless chicken breasts, diced

  • 400 Mill tin coconut milk

  • 600 Mill (1 pint) chicken stock

  • 200 grams (7 ounces) lentils

  • 100 grams (4 ounces) spinach

  • 125 grams (5 ounces) frozen peas

  • juice of 1/2 lemon

  • For the lime and mango yoghurt

  • 1 ripe mango, peeled and diced

  • juice of 1 lime

  • 125 grams (5 ounces) Greek yoghurt

  • 50 grams (2 ounces) mint, finely chopped

  • 1/4 teaspoon Chilli Flakes

  • 1/2 teaspoon Sea Salt

  • 1/2 teaspoon Garam Masala Powder

  • For the Turmeric Spiced Rice

  • 200 grams (7 ounces) basmati rice, soaked for 30 minutes

  • 1 teaspoon coconut oil

  • 1/4 red onion, finely chopped

  • 1 garlic clove, crushed

  • 1 teaspoon Turmeric Powder

  • 200 grams (7 ounces) basmati rice

  • 350 Mill (12 fluid ounce) water

  • 1 Bay Leaves

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Ground Cumin

Product Information

£ 1.61,28g
Ground Coriander

Product Information

£ 1.61/unit,24g
Chilli Flakes

Product Information

£ 1.98/unit,29g
Turmeric Powder

Product Information

£ 1.73/unit,31g
Garam Masala Powder

Product Information

£ 1.96/unit,30g
Chilli Flakes

Product Information

£ 1.98/unit,29g
Garam Masala Powder

Product Information

£ 1.96/unit,30g
Turmeric Powder

Product Information

£ 1.73/unit,31g
Cooking tip
  1. Try topping with toasted cashews, chopped coriander and Schwartz Crushed Chillies.

Instructions

  • 1 Heat the oil in a medium pan, add the peppers, carrots, garlic and ginger and cook for around 5 minutes, until softened. Add the spices along with the chicken, stir well and add the coconut milk, stock and lentils. Bring to a simmer and cook for 20 minutes. Stir in the spinach, peas and lemon juice and remove from heat.
  • 2 Meanwhile in a blender combine the mango, lime and yoghurt, then stir in the mint, Chillies, Salt and Garam Masala. Set aside.
  • 3 Drain the rice, heat the oil in a pan and fry the onion for 5 minutes, until softened. Add the garlic and Turmeric and cook for 1 minute to release their aromatic flavours. Stir in the rice and season with Salt, pour over the water and add the Bay Leaf, bring to the boil and cook for around 10 minutes until rice is cooked and water has been fully absorbed.
  • 4 Serve the curry with a side of the rice and the yoghurt on top.
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