CHICKEN, RED LENTIL AND SPINACH CURRY
- 20 mins cooking time
Over a medium heat melt 30g Lurpak® butter and cook the onions until softened and starting to brown slightly. Then add the garlic, garam masala, ground coriander, ground cumin, turmeric, ginger and cook for a couple of minutes to release the flavours of the spices.
Place the chicken in the pan with the spices and mix to evenly coat all the pieces and brown the chicken.
Add the dried lentils and cover with the stock or water. Bring to a boil and then reduce to a simmer. Cook for 20-25 minutes until the lentils are tender and just starting to break down.
In a separate medium sized frying pan, add 15g butter and when sizzling, add the cumin seeds, mustard seeds and curry leaves. Cook for 1 minute. Pour this mixture into the chicken. Season with salt and black pepper.
Add the remaining butter and the spinach and stir until the spinach has just wilted and Lurpak® butter melted. Serve with yoghurt and cooked basmati rice.