Easy Chicken Curry

Today I have a recipe that I got online from Jamie Oliver’s site. I have however made this recipe my own and changed some things in it. So I’m quite excited to share this recipe with you. This is one of my favourite things to eat right now. It’s easy to make, the recipe is for 6 people and takes about an hour and a half. I left the recipe for 6 people because I can just freeze the leftovers and have the dish another time. It tastes pretty nice after freezing as well. Where some dishes just fall apart in flavour this one is still really good. Also, this dish is high in protein which is always good

Ingredients
– 1 Onion
– 4cm piece of ginger
– 2 cloves of garlic
– olive oil
– 1 bag (2 tablespoons) lemongrass, coconut& chili paste
– hot sauce
– 3 tablespoons natural yogurt
– 2 tablespoons tomato purée
– 600 gram chicken
– 1 x 400 g tin of chopped tomatoes
– 1 x 400 g tin (or bag) of green lentils
– 1 x 400 g tin of light coconut milk
– 2 handfuls of baby spinach
– 2 Bell pepper
– 300 grams of carrots
– A rice type that you love
– Naan bread.
– You can also add, 2 tablespoons of quality mango chutney and a bit of yogurt when you eat it. However, I never do that.

What to do
– Peel and slice the onion. Peel the ginger and garlic, then finely chop them.
– Chop the carrots and the bell peppers as well
– Mix the chicken,
– Do some olive oil in a pan and add the onions, cook for about 8 minutes
– Add the ginger and garlic and cook for 2 minutes.
– Mix the chicken, the paste, yogurt, and tomato purée all together in a bowl. You can also add hot sauce. I forgot so I added it a bit later which was fine as well.
– Cook the carrots and peppers for 3 minutes.
– I then removed this from the pan because I wanted to give the chicken the space to bake.

– Put the chicken in the pan and cook for 5 minutes or so, or until you see it start to colour.
– Add vegetables back in, then add the tinned tomatoes, drained lentils, and coconut milk. Bring to a boil, reduce the heat, and simmer for 1 hour, stirring occasionally.=
– Add splashes of water to loosen, if needed. (personally I never need to though)
– Put the naan bread in the oven
– When the time’s up, stir in the spinach.
– Next, add the mango chutney and taste for seasoning.
– Pull the chicken apart with forks and stir it through.
– Serve with rice and naan bread.