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Photo of Quick korma chicken & lentils by WW

Quick korma chicken & lentils

1
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
Warming flavours like ginger, garlic and mild curry make this the perfect dish for a chilly evening.

Ingredients

Chicken breast, skinless, raw

4 medium

Patak's Curry Paste Korma Spice Paste

50 g

Calorie controlled cooking spray

4 spray(s)

Onion

1 small, finely chopped

Root Ginger

20 g, peeled and grated

Garlic

2 clove(s), crushed

Split Red Lentils, dry

250 g, rinsed

Chicken stock cube(s)

1 cube(s), 750ml

Lemon

2 zest(s) of 1, zest of 1 and wedges to serve

Spinach

200 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the chicken on a baking tray, season well and brush with the curry paste. Bake in the oven for 20 minutes until golden and cooked through.
  2. Meanwhile, mist a medium pan with cooking spray. Set over a medium-high heat and fry the onion for 5-6 minutes until softened. Add the ginger and garlic and cook for another minute before stirring in the lentils. Pour in the hot chicken stock, cover, and bring to a gentle simmer, cooking for 10-12 minutes or until the lentils are tender.
  3. Stir in the lemon zest and spinach and season well. Serve the lentils with the chicken breasts and garnish with the lemon wedges.

Notes

It’s important to rinse the lentils thoroughly before cooking to avoid any grit on the plate.

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