So it’s curry night in the Overend house tonight, defo needed as it chuffin freezin outside..
The addition of lentils packs out the sauce and gives it its creamy texture!
It’s super easy to make, save time and money by using Patak’s curry paste and let them do the hard work for you!
If you fancy giving it a go here’s the how to:
INGREDIENTS
• 1 large onion chopped chunky
• 1 red pepper diced
• 1 thumb size piece of ginger chopped fine
• 1 tin chopped toms
• 1 tin coconut milk
• 1/2 cup red lentils
• 1/2 jar patak’s tikka masala paste NOT SAUCE)
• 500-600g chicken fillets diced
• fresh coriander (1/4 pack)
HOW TO
In a large non stick casserole pan or frying pan heat a tbsp oil and fry off the red pepper and onion until translucent and starting to colour add ginger (you can use lazy ginger if you want, you’ll need 1tsp) and coriander stalks chopped finely
Add tikka paste and chicken and stir to ensure chicken is coated
Add chopped toms and coconut milk and stir
Add red lentils and stir to make sure they are all mixed in the sauce
Bring to boil then turn down heat to a bubbling simmer
Cook until lentils are cooked and soft, bout 20mins
Top with plain yoghurt and the fresh chopped coriander
Serve with basmati rice and naan bread
E N J O Y !