Easy Chicken Korma

Ingredients for  4  Servings

• 4

  Boneless, skinless chicken breasts (each weighing about 150g), cut into 2.5cm chunks
• 75g

  Dried red split lentils
• 800ml

  Chicken stock, made with 1 stock cube
• 2

  Onions (350g total weight), coarsely grated or very finely chopped
• 2

  Garlic cloves, crushed or finely grated
• 25g

  Fresh root ginger, peeled and finely grated
• 25g

  Butter
• 2 tbsp

  Medium or mild curry powder
• 1 tsp

  Ground turmeric
• 1 tbsp

  Mango chutney
• 3 tbsp

  Single cream
• 2 tbsp

  Sunflower or vegetable oil
• -

  Freshly ground black pepper
• To Serve

• 160g

  Basmati rice

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Season the chicken generously with pepper.
2. Heat 1 tablespoon of the oil a large, non-stick frying pan. Fry the chicken over a medium–high heat for 4–5 minutes, turning occasionally. Set aside.
3. Place the remaining oil, butter and onions in a large, non-stick saucepan and cook over a medium heat for 8–10 minutes, or until the onions are well softened and lightly browned. Stir in the garlic, ginger, curry powder and turmeric and cook for a few seconds more, stirring constantly.
4. Add the mango chutney, lentils and stock to the spiced onions and bring to a simmer. Cook, stirring regularly, for 15–20 minutes, or until the lentils are very soft. For an extra smooth sauce, blend using a stick blender.
5. Add the chicken and 2 tablespoons of cream to the lentil mixture and simmer gently for 5–6 minutes, or until the chicken is cooked through. Add an extra splash of water if the sauce is too thick.