Chicken, Chilli & Lentil Curry with Lime Mango Yoghurt and Turmeric Spiced Rice

Name: Chicken, Chilli & Lentil Curry with Lime Mango Yoghurt and Turmeric Spiced Rice
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: juice of 1/2 lemon; juice of 1 lime; 1 Bay Leaves; 1 garlic clove, crushed; 2 garlic cloves, crushed; 1/2 tsp Sea Salt; 1 tsp Cumin Ground; 1/2 tsp Garam Masala; 1/2 tsp Turmeric; 1 tsp Coriander Ground; 1 tsp Chillies Crushed; 2 carrots, chopped; 125 g (5 oz) frozen peas; 1/4 red onion, finely chopped; 1 red pepper, sliced; Schwartz Sea Salt and Black Pepper to season; For the Curry; 1 tbsp coconut oil; 1 yellow pepper, sliced; 1 1/2 tbsp ginger, grated; 450 g skinless, boneless chicken breasts, diced; 400 Mill tin coconut milk; 600 Mill (1 pint) chicken stock; 200 g (7 oz) lentils; 100 g (4 oz) spinach; For the lime and mango yoghurt; 1 ripe mango, peeled and diced; 125 g (5 oz) Greek yoghurt; 50 g (2 oz) mint, finely chopped; For the Turmeric Spiced Rice

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A complex Indian inspired curry with cooling mango yoghurt and aromatic Turmeric spiced rice.

By: Schwartz (via Schwartz)

Original Publish: Oct 22, 2020

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 30 mins

Yields: 4

Instructions

Heat the oil in a medium pan, add the peppers, carrots, garlic and ginger and cook for around 5 minutes, until softened. Add the spices along with the chicken, stir well and add the coconut milk, stock and lentils. Bring to a simmer and cook for 20 minutes. Stir in the spinach, peas and lemon juice and remove from heat.