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Red lentil and chicken curry

delicious. magazine
  • minutes
  • Serves 6

INGREDIENTS

6

Chicken breasts, free-range skinless

300 g

Baby leaf spinach

6

Garlic cloves

400 g

Red lentils

2

Red onions, large

1 1/2 l

vegetable stock

2 tbsp

Madras curry paste

1

Olive oil

1

Yogurt to serve, Thick natural

Ingredient ending