Ingredients
- 6 skinless, sustainably sourced boneless chicken thigh fillets (or plant-based alternative)
- 2 tbsp vegetable oil
- 1 red onion
- A large thumb size piece of ginger
- 2 limes, juiced
- 4 tbsp madras curry paste
- 4 garlic cloves
- 400g tin cherry tomatoes
- 400g tin coconut milk
- 200g sugar snap peas or mange tout
- 1 x 250g pouch of Merchant Gourmet Puy Lentils
- A handful coriander leaves
- Naan bread, to serve
Instructions
- Cut the chicken thighs, or plant-based alternative, into bite-sized pieces and season well with salt and pepper.
- Heat the oil in a large, deep frying pan over a high heat and brown the chicken pieces really well for 3-4 minutes, turning halfway.
- Peel and finely chop ½ of the onion, and thinly slice the other half. Put the thinly sliced onion into a small bowl.
- Scrape the chopped onion into the pan along with a pinch of salt. Cook for 3-4 minutes until the onion is softened.
- Peel the ginger using a teaspoon, then cut it in half. Take one half and cut it first into thin slices, then into matchsticks. Put into the sliced onion bowl, squeeze in the lime juice and season with salt. Scrunch everything using a clean hand to soften.
- Stir the curry paste into the frying pan and cook for 2 minutes.
- Once the frying onion has softened, peel the garlic cloves and finely grate into the pan along with the remaining ginger knob. Cook for 1 minute.
- Pour in the cherry tomatoes, coconut milk and Puy lentils and bring to the boil. Reduce the heat to a simmer and cook for 12 minutes.
- Add the sugarsnap peas to the pan along with the Puy lentils and simmer for another 3 minutes.
- Just before serving, pour the lime juice from the onion bowl into the curry and stir. Season to taste with salt and pepper.
- Scatter over the pickled onion and ginger and coriander leaves and serve with steamed rice or naan, whatever you prefer!
