Chicken and Lentil Curry with Bombay Style Potatoes

Ingredients: 

For the curry: 

1 chicken breast - cut into pieces

2oz green lentils (this is the dry weight - they need to be pre-soaked and rinsed)

1 medium onion - chopped 

1 green chilli - chopped

1 clove of garlic - crushed 

1 tsp minced ginger paste

1 tsp garam masala

3/4 pt passata 

2 large cauliflower florets - cut into pieces through the stem

Splash of oil 

For the Bombay Style Potatoes: 

3 small to medium sized potatoes - cut into bite sized pieces and cooked 

1 tsp whole coriander seeds

1 tsp turmeric 

1/4 tsp chilli power

2 tbsp water

Splash of oil 

Method:

For the curry: 

Place the lentils in a bowl of cold water and leave to soak for a number of hours then drain and rinse (I left mine to soak all day)

Gently soften the onion, chilli, garlic and ginger in a pan with a splash of oil

Add in the chicken and cook and 3-4 minutes

Add in all the rest of the curry ingredients, bring up to the boil and then simmer for about 20 minutes 

For the Bombay Style Potatoes: 

Cook the diced potatoes in boiling water for about 10-12 minutes and then drain

Place the coriander seeds, turmeric and chilli power in a pan with a splash of oil and cook for a minute

Add in the potatoes and water and stir around to coat the potatoes with the spices

Cook gently for 5-8 minutes until the potatoes are tender

Curry served with basmati and wild rice with the potatoes on the side

Serves two