- 40 minutes
- Freezer-friendly
- Serves 3
High protein chicken and lentil curry
A mild chicken and red lentil curry with rice that serves three and freezes well.
Nutrition per serving
Whole recipe serves 3. Worked out from the ingredient weights below and the UK food composition data behind the Bodywise Food Reference.
- Calories
- 1733 kcal
- Protein
- 183.3 g
- Carbohydrate
- 191 g
- Fat
- 31.6 g
Ingredients
Lentil and rice weights are ready-to-eat (cooked) weights, matching the food reference entries.
- Chicken breast, cut into chunks450 g
- Cooked red lentils (about 80 g dried)240 g
- Tinned tomatoes400 g
- Onions, diced150 g
- Curry powder12 g
- Fresh ginger, grated10 g
- Olive oil15 g
- Cooked basmati rice (about 150 g dried)450 g
Method
- Soften the onions in the oil over a medium heat for about eight minutes.
- Add the curry powder and ginger and cook for one more minute.
- Add the chicken and stir until sealed on all sides.
- Pour in the tinned tomatoes, then the cooked lentils, and simmer gently for twenty minutes.
- Check the chicken is cooked through with no pink in the middle, and season to taste.
- Serve with the basmati rice.
Questions about this recipe
Can I freeze it?
Yes. Cool it quickly, freeze in single portions and defrost fully before reheating until steaming hot. Cook the rice fresh on the day.
Is it spicy?
It is mild. Add extra curry powder or a chopped red chilli if you like more heat — small spice amounts barely change the nutrition figures.