Name: Chicken with spicy lentils
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon yogurt; 1 tablespoon madras curry paste; 4 (680g) chicken breast fillets; Spicy lentils; 1 tablespoon olive oil; 1 (200g) brown onion, chopped; 1 clove garlic, chopped; 1 tablespoon madras curry paste; 1 teaspoon cumin seeds; 1 cup (200g) red lentils, rinsed, drained; 400 gram can tomatoes; 1 1/2 cup (375ml) chicken stock; 2 tablespoon chopped fresh coriander leaves

Ingredients

2 tablespoon yogurt

1 tablespoon madras curry paste

4 (680g) chicken breast fillets

Spicy lentils

1 tablespoon olive oil

1 (200g) brown onion, chopped

1 clove garlic, chopped

1 tablespoon madras curry paste

1 teaspoon cumin seeds

1 cup (200g) red lentils, rinsed, drained

400 gram can tomatoes

1 1/2 cup (375ml) chicken stock

2 tablespoon chopped fresh coriander leaves

Method

1.Combine yogurt, paste and chicken in bowl. Cover, refrigerate 15 minutes. Griddle-fry (or grill or barbecue) chicken until browned both sides and cooked through; serve with spicy lentils.

2.To make spicy lentils: heat oil in large saucepan; cook onion and garlic, stirring, until onion is soft. Add paste and seeds; cook, stirring, until fragrant. Stir in lentils, undrained chopped tomatoes, stock and coriander; simmer, covered, stirring occasionally, about 25 minutes or until lentils are tender and most of the liquid is absorbed.

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