Ingredients:
350 g skinless, boneless chicken breast, diced
1 onion, chopped
225 g potatoes, diced (I have used Sweet Potato and Squash instead)
225 g carrots, sliced
1 aubergine, diced (I usually put a courgette in instead)
2 cloves garlic, crushed
2 green chillies, finely chopped (I don't usually put these in but that's only for the kids)
3 tbsps mild curry powder
50 g dried red lentils, rinsed
400 g chopped tomatoes, tinned
1/2 pt chicken stock
2 tbsps coriander, to serve
Instructions:
Heat a large non stick frying pan, spray it with low fat cooking spray, then add the chicken. Stir-fry over a high heat until it is evenly browned. Add the onion, potatoes, carrots, aubergine, garlic, chillies and curry powder to the pan. Stir well until everything is coated in curry powder. Cook for 2 minutes.
Stir in the lentils, tomatoes, stock, then bring to the boil. Reduce the heat, cover and simmer for 1 hour, stirring from time to time.
Season, spoon into a warmed serving bowl and scatter with coriander to serve. We usually have it with rice* and a poppadom.
WW points per serving = 2.5
WW points per recipe = 10
Suitable for Freezing
* Rice - 1 medium portion of cooked white or brown rice is 3pts - which is about 2 women's handfuls of uncooked rice.
1 comment:
this sounds fab too, is it the same point value for brown rice?
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