Gigi’s Cheeky Chicken Curry

Gigi Perry 5 November 2013

Level: Medium. Cooking time: 50 minutes. Serves: 4

Ingredients: vegetable oil, large onion (sliced or chopped), generous scattering of cumin seeds, small handful of curry powder, a good-sized garlic clove, 2 large chicken fillets sliced into quarters, 500ml chicken stock, 170g dried red lentils, small pot of plain yoghurt, handful of spinach (optional), toasted cashews, plenty of fresh coriander

Utensils: large saucepan


  1. Heat the oil in the saucepan over a low heat and then add the onion, cooking until softened. Add the cumin, curry powder and garlic and coat the onions.
  2. Add the chicken and brown each side for a few minutes. Add the stock and lentils. Bring to the boil and simmer for half an hour until the lentils are deliciously tender. Stir occasionally.
  3. Stir in the yoghurt (and spinach, if using) and simmer for five minutes.
  4. Divide between bowls and serve with basmati rice and warmed naan/chapattis.
  5. Release the artiste within you and scatter over cashews and coriander.

Veggies can swap the chicken for vegetables such as cauliflower, butternut squash or even chickpeas.