An easy curry, ready in about 30 minutes using chicken and lentils. Add vegetables too. I only used 4 teaspoons of the Goan Spice Blend so the end result was mild - add more of the blend if you like it hotter! I loved this recipe as isn't so meaty (I love lentils) but the husband and 3 sons prefer more meat! Adjust to suit your family.
2 tablespoons oil, for frying
2 large onions, finely chopped
5 cloves of garlic, crushed
4cm piece of ginger, grated
4 tsps Goan Blend
Tin of tomatoes
500g - 700 chicken, chopped into largish chunks
Chicken Stock, approx 300ml
200g red lentils, rinsed
Mango Chutney, 1 tablespoon
Fresh coriander, to garnish
Heat the oil and fry the onion until soft and browning. Take your time with this as it really helps with the flavour of the curry. Add the garlic, ginger and 4 teaspoons of the Goan blend and cook for a couple of minutes.
Add the tomatoes and cook down til dark and thick. Put in the chicken chunks and cook for a couple of minutes, they will take on a bit of colour. Add the chicken stock and lentils. Bubble away gently for about 15 minutes until the lentils are just tender and the chicken cooked through. Add the spoonful of mango chutney and stir through.
Garnish with the coriander. We had ours with brown rice but would also be lovely with chapatis or other flat breads.