Mild Chicken, Lentil & Veg Curry with Rice

Ingredients

• 270g boneless chicken thighs or chicken breast, cut into strips
• 1 tbsp rapeseed or sunflower oil
• 1 onion, finely diced
• ¾ carrot, finely diced or grated
• 1 pepper, finely diced
• 1 courgette, grated or finely diced
• 1½ garlic cloves, crushed
• 1 tsp mild curry powder, ideally salt-free
• ½ tsp ground cumin
• ½ tsp mild paprika
• 30g dried red lentils, rinsed
• ½ x 160g tin chopped tomatoes
• 95ml water
• 60g frozen peas
• 75g dried rice

Method

1. Heat the oil in a large pan. Add the chicken and cook for 5–6 minutes, until cooked through with no pink inside.
2. Remove about 85g cooked chicken per adult-equivalent unit for Dinner 3. Cool quickly and refrigerate. Keep it plain.
3. Add onion, carrots, pepper and courgette to the pan with the remaining chicken. Cook for 6–8 minutes until softening.
4. Add garlic, curry powder, cumin and paprika. Stir for 30 seconds.
5. Add red lentils, chopped tomatoes and water. Simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the sauce is thick.
6. Add frozen peas for the final 4–5 minutes.
7. Meanwhile, cook the rice according to the packet.
8. Remove babies portion before adding adult salt, chilli or salty extras. Shred babies's chicken finely and squash peas.
9. Adults can add chilli, black pepper, salt or yoghurt at the table.