A complex Indian inspired curry with cooling mango yoghurt and aromatic Turmeric spiced rice.
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.
Meanwhile in a blender combine the mango, lime and yoghurt, then stir in the mint, Chillies, Salt and Garam Masala. Set aside.
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.
Serve the curry with a side of the rice and the yoghurt on top.
Try topping with toasted cashews, chopped coriander and Schwartz Crushed Chillies.