Ingredients

• 4 boneless
• skinless chicken breasts (each weighing about 150g/5½oz)
• cut into 2.5cm/1in chunks
• 2 tbsp sunflower or vegetable oil
• 25g/1oz butter
• 2 onions (350g/12oz total weight)
• coarsely grated or very finely chopped
• 2 garlic cloves
• crushed or finely grated
• 25g/1oz fresh root ginger
• peeled and finely grated
• 2 tbsp medium or mild curry powder
• 1 tsp ground turmeric
• 1 tbsp mango chutney
• 75g/2¾oz dried red split lentils
• 800ml/1½ pints chicken stock
• made with 1 stock cube
• 3 tbsp single cream
• freshly ground black pepper
• 160g/5¾oz basmati rice
• to serve

Directions

• Season the chicken generously with pepper.
• Heat 1 tablespoon of the oil a large
• non-stick frying pan. Fry the chicken over a medium–high heat for 4–5 minutes
• turning occasionally. Set aside.
• Place the remaining oil
• butter and onions in a large
• non-stick saucepan and cook over a medium heat for 8–10 minutes
• or until the onions are well softened and lightly browned. Stir in the garlic
• ginger
• curry powder and turmeric and cook for a few seconds more
• stirring constantly.
• Add the mango chutney
• lentils and stock to the spiced onions and bring to a simmer. Cook
• stirring regularly
• for 15–20 minutes
• or until the lentils are very soft. For an extra smooth sauce
• blend using a stick blender.
• Add the chicken and 2 tablespoons of cream to the lentil mixture and simmer gently for 5–6 minutes
• or until the chicken is cooked through. Add an extra splash of water if the sauce is too thick.
• Meanwhile
• place the rice in a saucepan of boiling water and cook for 10–12 minutes
• or according to the packet instructions. Drain and set aside. Serve the curry immediately
• garnished with the remaining cream
• with the freshly cooked rice.