Chicken curry

Cholesterol-busting chicken curry

If you’re looking for a healthy but reallyΒ super delicious curryΒ recipe, then look no further! This curry is amazingly good and is taken from The Medicinal Chef: Healthy Every Day by Dale Pinnock. It has become one of our go-to recipes because it’s also pretty quick to make, so we often make it during the week. It serves 4 so we eat a bit on the day we make it and then freeze the rest.




Olive oil, for cooking

2 large red onions, finely chopped

6 cloves garlic, finely chopped

400g red lentils

800ml vegetable stock

6 skinless chicken breasts, cut into bite-sized pieces

2-3 tablespoons madras curry paste (or use a milder one if you prefer)

300g baby spinach leaves

Sea salt and black pepper to taste (we don’t usually add additional salt)

Thick live probiotic yoghurt, to serve (optional)




1. Heat a little olive oil in a pan, add the onions and garlic and cook for 4-5 minutes until softened.


2. Add the lentils and a little of the stock and simmer. Keep adding small amounts of stock bit by bit as the lentils cook and soften, as if you were cooking a risotto.


3. Once the lentils are starting to soften and break down, add the chicken and curry paste and stir well. Continue simmering and adding the stock until the chicken has cooked through. (If the lentils start to stick to the pan at this point, just add a little extra boiling water to loosen it.)


4. Add the baby spinach at the last minute, season with salt and pepper and stir until the spinach has wilted.


5. Serve immediately, with a dollop of yoghurt on top, if you like. Enjoy!


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