Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Chicken and Spinach Curry with Lentils

This is a curry for people who aren’t crazy on spicy traditional curries! Kids love it – think of it more as a lightly spiced one pot chicken casserole. It’s still full of flavour, is super healthy and packed with protein (from the chicken, lentils and chickpeas) and vitamin C and iron from the tomatoes and spinach. You can leave out (or pick out!) the chickpeas if you have fussy eaters. We promise your kids won’t even notice the lentils. They just act as a thickener in this dish.⠀⠀
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Serves: 4

Prep: 15 minutes
Cooking: 3-4 hours
Total: 4 hours 15

Difficulty: moderate

 

INGREDIENTS

2 onions chopped⠀⠀
4 garlic cloves crushed⠀⠀
10cm fresh ginger chopped⠀⠀
1 red chilli deseeded and chopped⠀⠀
Coriander stalks chopped⠀⠀
1 tbsp ground cumin⠀⠀
1 tbsp ground coriander⠀⠀
2 tsp turmeric⠀⠀
1/2 tsp salt and plenty of black pepper⠀⠀
1/2-1 tsp dried chilli flakes (optional)⠀⠀
1 tbsp Garam Masala⠀⠀
Juice of 1/2 lemon⠀⠀
1kg chicken thighs⠀⠀
100g  dried lentils⠀⠀
400g chickpeas⠀⠀
300g stock⠀⠀
400g  can of chopped tomatoes⠀⠀
200g Spinach⠀⠀
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Colour the onion in a lug of oil for 5 minutes before adding the ginger, garlic, chilli, coriander stalks and all the dried spices except the Garam Masala which goes in at the end.⠀⠀
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Stir for 5 minutes – it should smell amazing – then add your chicken pieces. Stir coating the chicken in the spice mix.⠀⠀
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Add the stock, lentils, chickpeas and chopped tomatoes. Season, stir then either simmer on top for 1-2 hours or put the pan with a lid on in a low oven (130 degrees) or slow cooker for 3-4 hours. The thigh meat fall apart.⠀⠀
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Stir in the Garam Masala, squeeze in the lemon and stir in the spinach and serve. ⠀⠀
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