| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings | serves |
Ingredients
- 1 Onion
- 200 grams Chicken Breast Fillet
- 1 tablespoon Tandoori Paste
- 1/2 cup Chicken Stock
- 200 grams Tomato Diced
- 1/4 cup Lentils drained
- 1 1/2 tablespoons Light Cream
- 4 Pappadams
- 2 tablespoons Coriander Leaves
Ingredients
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Instructions
- 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.
- 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.
- 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.
- Lightly spray the pappadams with oil and cook on a sheet of paper towel in the microwave for 45 seconds or until puffed.
- Divide the curry between dishes and serve topped with the coriander leaves, with pappadams on the side.
Recipe Notes
264 Calcories Per Serve
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