Ingredients
- Everyday Favourites extended life vegetable oil - tin 50ml
- Fresh onion 150g
- Farmstead hand diced chicken 50/50 (breast/thigh) 650g
- Everyday Favourites garlic purée 30g
- Everyday Favourites garam masala 10g
- Chef William hot chilli powder 2g
- Everyday Favourites chopped tomatoes 400g
- Everyday Favourites chicken bouillon mix 600ml
- Triple Lion green lentils 200g
- Chef William bay leaves 2 each
- Elm Farm low fat plain yogurt 200ml
- Everyday Favourites mango chutney 150g
- Fresh coriander 50g
Method
- Heat the oil in the pan. Finely chop the onions, add to the pan and cook until tender.
- Then add the chicken and brown all over. Add the garlic puree and cook for two minutes.
- Add the masala and chilli powder and cook for two minutes allowing the flavours of the spices to come out.
- Add the chopped tomatoes and stock and bring up to simmer then add the lentils and bay leaf and cook for 40 minutes until you get the correct consistency and chicken reaches a core temperature of 75°C.
- Once cooked fold through the yoghurt and mango chutney. Sprinkle with chopped coriander.
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