Packed with fresh red chillies, garlic, ginger, turmeric, cloves and spinach, all for less than 350 calories – this chicken and lentil curry recipe shows you can eat your favorite takeaway dishes without compromising on flavor

Ingredients

  • red chillies 2, seeded 
  • garlic 2 cloves 
  • ginger 4cm piece, peeled
  • onion 1, chopped
  • oil
  • ground cumin 1 tsp of each
  • ground coriander 1 tsp of each
  • garam masala 1 tsp of each
  • turmeric ½ tsp
  • cloves 4 
  • skinless chicken breast 4, cut into large dice
  • red split lentils 150g
  • chopped tomatoes 400g tin
  • spinach 260g
  • rotis 4 small, warmed to serve 

Method

  • STEP 1. Put the chillies, garlic, ginger and onion in a small blender and blend to a paste. Heat 1 tsp oil in a large pan and fry the paste for 2 minutes, until fragrant.
  • STEP 2. Add the spices and cook for another minute. Add the chicken pieces and coat in the spices. Cook for 5 minutes before adding the lentils and chopped tomatoes with along with 1½ tins of water.
  • STEP 3. Simmer for 25 minutes, season, then tip in the spinach and stir until wilted. Serve with rotis.