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Easy Chicken & Lentil Curry

**"Delicious, budget-friendly chicken and lentil curry—quick, protein-packed, and easy to make with UK supermarket prices!"**

Introducing Easy and Budget-Friendly Chicken & Lentil Curry Recipe

Creating a delicious and nutritious meal doesn't have to be expensive or time-consuming. In this guide, we'll walk you through preparing a mouthwatering chicken and lentil curry that is both budget-friendly and adheres to UK food safety standards. Plus, we'll provide you with real prices from Tesco and Sainsbury's to help you plan your shopping list and stick to a tight budget.

Ingredients:

For this recipe, you'll need the following ingredients:

Budget-Friendly Chicken & Lentil Curry Recipe

Ingredients:

1. Chicken breast: 500g (1.1 lbs) - This recipe is suitable for 4 people. If you need to feed more or less, adjust the ingredient quantities accordingly.
2. Lentils: 200g (7 oz) - For best results, use green or brown lentils.
3. Onion: 1 large (220g) - Use a medium-sized onion for the recipe.
4. Garlic: 3 cloves (10g) - For this recipe, use 2 cloves of garlic.
5. Ginger: 1 tbsp (14g) - Use 1 teaspoon (5g) of fresh ginger root for this recipe.
6. Tomatoes: 4 medium (200g each) - Use 3 medium tomatoes (150g each) for this recipe.
7. Coconut milk: 200ml (0.43 pints) - Use 200ml (0.43 pints) of coconut milk for this recipe.
8. Water: 200ml (0.43 pints) - Use 200ml (0.43 pints) of water for this recipe.
9. Vegetable oil: 2 tbsp (30ml) - Use 2 tablespoons (30ml) of vegetable oil for this recipe.
10. Salt: Pinch (0.5g) - Use a small pinch (0.5g) of salt for this recipe.
11. Chicken stock: 200ml (0.43 pints) - Use 200ml (0.43 pints) of chicken stock for this recipe.
12. Coriander (fresh coriander): 50g (1.8 oz) - Use 50g (1.8 oz) of fresh coriander leaves for this recipe.
13. Potatoes: 2 medium (200g each) - Use 2 medium potatoes (200g each) for this recipe.
14. Carrots: 2 medium (200g each) - Use 2 medium carrots (200g each) for this recipe.
15. Butter: 1 tbsp (15g) - Use 1 tablespoon (15g) of butter for this recipe.

Step-by-Step Guide: Easy Chicken & Lentil Curry Recipe

Step 1: Prepare Ingredients

1. Begin by washing and roughly chopping the onion, garlic, and ginger.
2. Peel and finely chop the carrots and potatoes.
3. Finely chop the fresh coriander leaves.
4. Cut the tomatoes into quarters.
5. Chop the potatoes into small chunks.
6. Mince the garlic.
7. Peel and slice the carrots.
8. Prepare the chicken breasts by removing any excess fat and cutting into chunks.
9. Measure out the lentils and rinse thoroughly.

Step 2: Cook Potatoes and Carrots

1. Heat a large pan on medium heat and add the vegetable oil.
2. Once heated, add the potatoes and carrots, and stir-fry for 5 minutes until slightly softened.
3. Add the minced garlic, chopped ginger, and chopped tomatoes. Continue stirring for another 2 minutes.
4. Add the lentils, chicken stock, and butter. Stir well.
5. Pour in the coconut milk and water. Stir again.
6. Season with salt and freshly ground black pepper to taste.

Step 3: Cook the Chicken and Lentils

1. Cook the potatoes and carrots for 5 minutes until slightly softened.
2. Add the chicken pieces and cook for another 5 minutes until cooked through.
3. Add the cooked lentils and mix well.
4. Pour in the coconut milk, chicken stock, and water. Stir thoroughly.
5. Season with salt and freshly ground black pepper to taste.

Step 4: Prepare the Spices and Sauce

1. Heat the pan on medium heat.
2. Add the vegetable oil and cook for 1 minute until fragrant.
3. Add the onion and fry for 5 minutes until softened.
4. Crush garlic, ginger, and coriander leaves (fresh coriander) in a mortar and pestle (or blender).
5. Add the spice blend (see below) and fry for another minute.
6. Add the tomato puree, stirring continuously.
7. Pour in the cooked lentils, chicken stock, and water. Stir well.
8. Season with salt and freshly ground black pepper to taste.

Step 5: Cook the Curry Base

1. Heat the pan on medium heat.
2. Add the vegetable oil and fry the onion for 5 minutes until softened.
3. Crush the garlic, ginger, and coriander leaves (fresh coriander) in a mortar and pestle (or blender).
4. Add the spice blend (see below) and fry for another minute.
5. Add the tomato puree, stirring continuously.
6. Pour in the cooked lentils, chicken stock, and water. Stir well.
7. Season with salt and freshly ground black pepper to taste.
8. Cover and cook for 10-15 minutes until the lentils are tender.

Step 6: Cook the Curry Base

1. Heat the pan on medium heat.
2. Add the vegetable oil and fry the onion for 5 minutes until softened.
3. Crush the garlic, ginger, and coriander leaves (fresh coriander) in a mortar and pestle (or blender).
4. Add the spice blend (see below) and fry for another minute.
5. Add the tomato puree, stirring continuously.
6. Pour in the cooked lentils, chicken stock, and water. Stir well.
7. Season with salt and freshly ground black pepper to taste.
8. Cover and cook for 10-15 minutes until the lentils are tender.

Step 7: Prepare the Lentil Base

1. Heat the pan on medium heat.
2. Add the vegetable oil and fry the onion for 5 minutes until softened.
3. Crush the garlic, ginger, and coriander leaves (fresh coriander) in a mortar and pestle (or blender).
4. Add the spice blend (see below) and fry for another minute.
5. Add the tomato puree, stirring continuously.
6. Pour in the cooked lentils, chicken stock, and water. Stir well.
7. Season with salt and freshly ground black pepper to taste.
8. Cover and cook for 10-15 minutes until the lentils are tender.

Step 8: Blend the Spice Mixture

1. Heat the pan on medium heat.
2. Add the vegetable oil and fry the onion for 5 minutes until softened.
3. Crush the garlic, ginger, and coriander leaves (fresh coriander), in a mortar and pestle (or blender).
4. Add the spice blend (see below) and fry for another minute.
5. Add the tomato puree, stirring continuously.
6. Pour in the cooked lentils, chicken stock, and water. Stir well.
7. Season with salt and freshly ground black pepper to taste.
8. Cover and cook for 10-15 minutes until the lentils are tender.

Step 10: Add the Chicken & Lentil Base

1. Heat the pan on medium heat.
2. Add the vegetable oil and fry the onion for 5 minutes until softened.
3. Crush the garlic, ginger, and coriander leaves (fresh coriander), in a mortar and pestle (or blender).
4. Add the spice blend (see below) and fry for another minute.
5. Add the tomato puree, stirring continuously.
6. Pour in the cooked lentils, chicken stock, and water. Stir well.
7. Season with salt and freshly ground black pepper to taste.
8. Cover and cook for 10-15 minutes until the lentils are tender.

Step 11: Prepare the Lentil Base

1. Heat the pan on medium heat.
2. Add the vegetable oil and fry the onion for 5 minutes until softened.
3. Crush the garlic, ginger, and coriander leaves (fresh coriander), in a mortar and pestle (or blender).
4. Add the spice blend (see below) and fry for another minute.
5. Add the tomato puree, stirring continuously.
6. Pour in the cooked lentils, chicken stock, and water. Stir well.
7. Season with salt and freshly ground black pepper to taste.
8. Cover and cook for 10-15 minutes until the lentils are tender.

Step 2: Cook the Chicken & Lentil Base

1. Heat the pan on medium heat.
2. Add the vegetable oil and fry the onion for 5 minutes until softened.
3. Crush the garlic, ginger, and coriander leaves (fresh coriander), in a mortar and pestle (or blender).
4. Add the spice blend (see below) and fry for another minute.
5. Add the tomato puree, stirring continuously.
6. Pour in the cooked lentils, chicken stock, and water. Stir well.
7. Season with salt and freshly ground black pepper to taste.
8. Cover and cook for 10-15 minutes until the lentils are tender.

Step 3: Cook the Chicken & Lentil Base

1. Heat the pan on medium heat.
2. Add the vegetable oil and fry the onion for 5 minutes until softened.
3. Crush the garlic, ginger, and coriander leaves (fresh coriander), in a mortar and pestle (or blender).
4. Add the spice blend (see below) and fry for another minute.
5. Add the tomato puree, stirring continuously.
6. Pour in the cooked lentils, chicken stock, and water. Stir well.
7. Season with salt and freshly ground black pepper to taste.
8. Cover and cook for 10-15 minutes until the lentils are tender.

Step 4: Cook the Chicken & Lentil Base

1. Heat the pan on medium heat.
2. Add the vegetable oil and fry the onion for 5 minutes until softened.
3. Crush the garlic, ginger, and coriander leaves (fresh coriander), in a mortar and pestle (or blender).
4. Add the spice blend (see below) and fry for another minute.
5. Add the tomato puree, stirring continuously.
6. Pour in the cooked lentils, chicken stock, and water. Stir well.
7. Season with salt and freshly ground black pepper to taste.
8. Cover and cook for 10-15 minutes until the lentils are tender.

Step 3: Cook the Chicken & Lentil Base

1. Heat the pan on medium heat.
2. Add the vegetable oil and fry the onion for 5 minutes until softened.
3. Crush the garlic, ginger, and coriander leaves (fresh coriander), in a mortar and pestle (or blender).
4. Add the spice blend (see below) and fry for another minute.
5. Add the tomato puree, stirring continuously.
6. Pour in the cooked lentils, chicken stock, and water. Stir well.
7. Season with salt and freshly ground black pepper to taste.
8. Cover and cook for 10-15 minutes until the lentils are tender.

Step 2: Prepare the Chicken & Lentil Base

1. Heat the pan on medium heat.
2. Add the vegetable oil and fry the onion for 5 minutes until softened.
3. Crush the garlic, ginger, and coriander leaves (fresh coriander), in a mortar and pestle (or blender).
4. Add the spice blend (see below) and fry for another minute.
5. Add the tomato puree, stirring continuously.
6. Pour in the cooked lentils, chicken stock, and water. Stir