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Chicken and lentil curry - Rosemary
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| 2 | onions, chopped. 2 garlic cloves, crushed. |
| 4 | chicken breasts, diced. 1-2tbsp med curry powder |
| 1green chilli, finely chopped. 4oz red lentils (uncoiled weight) | |
| 1 pint | veg stock. 3 tbsp tomato puree. |
| Salt | |
| pepper | |
Dry fry onions and garlic until soft. Stir in chicken and the curry powder and cook until chicken firms up and onions start to colour. Add remaining ingredients and simmer gently for 20 mins until lentils are fully cooked, topping up with a little extra veg stock if required.
Serve with basmati or wild rice and mango chutney.
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