1 hr 30 mins
Super easy
serves 6
About the recipe
Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.
Ingredients
1 onion
4cm piece of ginger
2 cloves of garlic
olive oil
2 tablespoons tikka masala paste
3 tablespoons natural yoghurt
2 tablespoons tomato purée
8 skinless boneless higher-welfare chicken thighs
1 x 400g tin chopped tomatoes
1 x 400g tin green lentils
1 x 400g tin light coconut milk
optional: 2 handfuls of baby spinach
2 tablespoons quality mango chutney
Top Tip
Leftover spinach? Wilt handfuls into hot soup just before serving to boost your 5-a-day. Or finely shred it raw and toss into salads.
Method
- Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
- Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
- Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
- Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
- Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
- When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
- Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.
This recipe serves 6, so you'll have enough for extra guests or a couple of portions left over to use up for lunch the following day.
Leftover curry paste? Brush over fish fillets or chicken breasts before grilling for an instant flavour boost. Or mix a little with natural yoghurt for a speedy dip to eat with poppadoms.
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