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Member recipe

Chicken and Red Lentil Curry

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(5 ratings)

Member recipe by


Serves 4

Lovely thick and filling curry that's a breeze to make. Also easily doubled and freezes well.

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  • 2 tbsp sunflower oil
  • 2 onions, finely sliced
  • 2 cloves garlic, crushed
  • 1-2 tbsp curry paste (to taste)
  • 1 tsp whole cumin
  • 4 chicken breasts, cut into bite sized pieces
  • 500ml hot chicken stock
  • 175g dried red lentils
  • 6 tbsp natural yoghurt


    1. Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat stirring occasionally until softened. Stir in the garlic, curry paste and cumin and cook for 1-2 minutes more.
    2. Add the remaining oil and the chicken and cook for 2-3 minutes. Stir in the stock and lentils, bring to the boil, cover and simmer for 25 minutes stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
    3. Stir in the yoghurt and cover, simmer for 5 minutes.
    4. Serve with basmati rice.

Comments, questions and tips

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Laura Wood's picture
Laura Wood
2nd Jan, 2018
Urgh, bland and boring. I stuck in lots of curry paste to try to add to it so it was hot, but I think the basic method is a bit lazy. Thought that sticking in the cumin halfway through cooking was odd, dry frying it first would’ve added depth to the flavour. It also desperately needed some fresh coriander, or even spinach, to add texture, flavour and colour.
24th Apr, 2013
Added tumeric and fresh coriander. Nice basic recipe that I will enjoy adapting!
5th Jun, 2012
Absolutely delicious recipe, I also added mushrooms and courgettes which went really well
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