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Spiced chicken and lentils with ginger and turmeric
- Janine Ratcliffe
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Serves 4
Easy
Prep: 10 mins
Cook: 45 mins
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This gently spiced stew is served soupy like a dhal and is rich with lentils, warming spice and spinach – a hug in a bowl!
Gluten free
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Try our recipe for spiced chicken and lentils with ginger and turmeric, then try our spiced chicken salad with cashews and cucumber, roast chicken with spiced masala butter or yogurt-spiced chicken with almond and coriander rice. Discover more clever ways with chicken thighs.
Spiced chicken and lentils with ginger and turmeric recipe
Ingredients
Nutrition
-
2 tbsp cold-pressed rapeseed oil
-
1 tsp cumin seeds
-
1 large onion
sliced
-
1 tbsp grated ginger
-
2 garlic cloves
crushed
-
1 tsp ground turmeric
-
2 tsp ground cumin
-
2 tomatoes
chopped
-
1 tbsp tomato purée
-
500g chicken thighs
cut into chunks
-
150g red lentils
-
100g baby spinach
chopped
-
1 red chilli
finely chopped (optional)
-
flatbreads or steamed basmati
to serve
Nutrition: per serving
- kcal404
- fat15.1g
- saturates2.7g
- carbs28.1g
- sugars6.7g
- fibre6.4g
- protein35.8g
- salt0.2g
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Method
-
step 1
Heat the oil in a large pan then cook the cumin seeds for 2 mins. Add the onion and cook for 10 mins until softened, then add the ginger and garlic. Cook for 2 mins, then add the ground spices and cook for 1 min. Add the tomatoes and purée, and cook for 3-4 mins until fragrant.
-
step 2
Tip in the chicken and cook, stirring, until opaque and covered in the spice paste.
-
step 3
Stir in the lentils and then add 500ml of water. Bring to a boil then turn down the heat, cover and cook for 25-30 mins or until the lentils are soft. Stir in the spinach, then serve in shallow bowls with flatbreads or rice. Scatter over some chilli to finish if you want a little heat.
More ways with chicken thighs.
Authors
Janine RatcliffeFood director
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