Chicken Curry with Lentils

TIP : Chickpeas or frozen peas can be used instead of lentils.


  • 50ml sunflower oil or cooking olive oil
  • 1 large onion, finely chopped
  • 5ml coarse salt
  • 15ml ginger and garlic, crushed
  • 10 – 15ml red chilli powder
  • 700g chicken fillets, sliced
  • 5ml cumin
  • 5ml coriander 
  • 5ml garam masala
  • 2ml turmeric
  • 1 x 400g tinned tomatoes
  • 1 x 400g tin lentils
  • 60ml fresh cream
  • 15ml Magic Masala

Here’s how:

  1. Heat oil in a 30cm pan.
  2. Fry the onion with the coarse salt until light golden brown.
  3. Add the ginger and garlic and sauté until fragrant.
  4. Add the red chilli powder and stir for a few seconds.
  5. Add the chicken fillets and stir fry until the pieces are sealed.
  6. Next add the cumin, coriander, garam masala and turmeric.
  7. Stir well to coat the chicken in the spices and then add the tinned tomatoes.
  8. Continue stirring until the tomatoes soften and coat the chicken in a thick sauce.
  9. Spoon the lentils over the chicken and add the fresh cream.
  10. Simmer for a minute and then sprinkle the Magic Masala over.