Add the remaining oil and the chicken, and cook for 2-3 minutes each side until coated in the spice mixture. https://www.diabetes.org.uk/guide-to-diabetes/recipes/chicken-and-lentil-curry Thank you for rating this recipe. is not enabled on your browser. Customer Sales and Support Centre by free phone on 0800 1 88884 or Reduce the heat slightly, stir in the curry powder … Heat 1 tablespoon of the oil in a large pan and add the onion. Spoon the curry into individual bowls with basmati rice, and top with the toasted cashew nuts. Chicken and Red Lentil Curry with Toasted Cashew Nuts, The Waitrose & Partners farm, Leckford Estate, 2 tbsp Meridian Organic Unrefined Sunflower Oil, 1 pack Waitrose Organic British Free Range Fresh Mini Chicken Fillets, 6 tbsp Alpro Soya Organic Plain Dairy Free Alternative To Yogurt (find in the chiller cabinet with yogurts), 50g Waitrose Organic Cashews, unsalted, to garnish. Add the remaining oil and the chicken, and cook for 2-3 minutes each side until coated in the spice mixture. 2. For a satisfying midweek supper, try this creamy chicken, red lentil and cashew nut curry, made with all organic ingredients. Cook for 8-10 minutes over a gentle heat, stirring occasionally, until softened. If you are unable to use JavaScript Meanwhile, heat a small non-stick frying pan and toast the cashew nuts for 2-3 minutes, stirring regularly until they are golden brown in colour. 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. Heat a little olive oil in a very large pan, add the onions and garlic, then fry for 4-5 minutes until … Heat 1 tablespoon of the oil in a large pan and add the onion. Stir in the garlic and spices, and cook for 1-2 minutes more. Stir in the garlic, curry paste and cumin and cook for 1-2 minutes more. Click here for more information about health and nutrition. We use cookies to provide you with a better service on our websites. You are free to manage this via your browser setting at any time. on your browser, you can place your order by contacting our To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Customer comment https://www.jamieoliver.com/recipes/chicken-recipes/jools-easy-chicken-curry Add the onions and fry for 3 minutes or so, stirring. section on the bottom of the page. This recipe was first published in January 2007. by email at customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook. Heat the oil in a large casserole or saucepan over a medium-high heat and add the onion, ginger and garlic with a pinch of salt. For a vegetarian alternative, at Step 2, swap the chicken for chopped vegetables such as cauliflower, sweet potato or butternut squash and cook until tender. Stir in the soya yogurt and cover, then simmer for a further 5 minutes. Fry for 8 minutes until turning golden. Stir in the curry powder, curry leaves, tomatoes and a good grinding of black pepper; cook for 2 minutes. Stir in the garlic and spices, and cook for 1-2 minutes more. Stir in the stock and lentils, bring to the boil then cover and simmer for 25 minutes, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked. You could also stir in organic spinach when you add the soya. If you'd like to comment further on this recipe you can do so in the Cook for 8-10 minutes over a gentle heat, stirring occasionally, until softened. STEP 2 Add the remaining oil and the chicken and cook for 2-3 minutes.