Chicken Tindian Curry

Can you tell I’m addicted to making curries? It’s our favourite food and the whole family eats it which is always a bonus. This is similar to my prawn version but the swap for chicken and the lentil addition makes it a lot more filling and a nice change.

I don’t know about you but if I can’t have mango chutney with a curry I’d rather not have it. Rather like going to Mcdonalds when they forget to give you the sauce for the nuggets! Fuming! You get what I’m saying. Add your mango chutney to the side, fluffy naan bread or crunchy poppadoms and this is on a level with the takeaway and nowhere near as many calories.

Serves 4


Half tin of chopped tomatoes

1 onion – thinly sliced

2 garlic cloves – minced

1 teaspoon ground coriander

Half teaspoons chilli powder

Half teaspoons turmeric

Half teaspoon salt

4 chicken breasts

125g asparagus

Half tin of coconut milk

1 teaspoon light soft brown sugar

Tablespoon ground nut oil

Can of ready cooked lentils

1 whole lime


Pan fry your thinly sliced onions in your pan over a medium heat with the ground nut oil.

As the onions begin to soften add the garlic and all the spices. Now add your chicken strips and pan fry until almost cooked. You might want to add a dash more oil.

Add the chopped asparagus and tomatoes giving a good stir to combine. Now add the coconut milk and stir some more.

Once the chicken is fully cooked add your lentils and simmer gently for 10 minutes or so.

Finally squeeze in the juice of half a lime and stir in a teaspoon of light soft brown sugar.

Tip: Fabulous served with naan bread, mango chutney and coconut rice