Olive Oil Spray

1 Onion

200g Chicken Breast

1 tablespoon Tandoori Paste

1/2 cup liquid Chicken Stock

1/2 400g can of Diced Tomato

1/4 cup drained canned Lentils

1 1/2 tablespoons light Cream

4 Pappadams

2 tablespoons Coriander Leaves

  1. Spray a non-stick frying pan with oil, and heat over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until soft.
  2. Increase heat to medium-high, and add the chicken. Cook, turning occasionally, for 4 minutes or until golden. Add the curry paste and cook stirring, for 1 minute.
  3. Add stock, tomatoes and lentils. Bring to the boil. Reduce heat to low and simmer for 20-25 minutes, or until lentils are tender. Stir in cream and cook for about 1 minute or until heated through.
  4. Lightly spray the pappadams with oil and cook on a sheet of paper towel in the microwave for 45 seconds or until puffed.
  5. Divide the curry between dishes and serve topped with the coriander leaves, with pappadams on the side.

Serves: 2

Prep Time: 10 minutes

Cooking Time: 35 minutes

264 Calcories Per Serve

Tried and Tested: