JUST TO LET YOU ALL KNOW, I HAVE JUST PUT A LINK BELOW, WHICH LEADS DIRECTLY TO THE CLICKABLE INDEX DARREN CREATED FOR THE OLD THREAD ON MINIS SO ALL THE RECIPES ARE CURRENTLY ON THERE. HE'S SUCH A STAR!! HOW LONG MINIS WILL STILL BE ACCESSIBLE, NO-ONE CAN TELL BUT, FOR NOW, THEY'RE ALL THERE. www.homewardbounddesigns.co.uk/pages/food/index.php#
Well, here we go again!
Chicken, lentil and sweet potato curry - Serves 4
3 Syns for the whole recipe
500g skinless chicken breasts, diced
1 large red onion, finely chopped
1 stick of celery, finely chopped
2 level tbsp. Pataks Korma paste - 3 Syns
350g sweet potatoes, peeled and cut into 2cm cubes
100g dried red lentils, rinsed
400g can chopped tomatoes
150g quinoa, thoroughly rinsed (very important)
2 courgettes, sliced
Spray a large pan (one with a lid) with Frylight and heat over a medium heat.
Add the chicken in two batches and cook until golden. Transfer to a plate and set aside.
Spray the pan again and return to the heat. Add the onion and celery and cook until softened. Using the lid will speed things up a bit.
Add the Korma paste and cook, stirring, for 1-2 minutes more.
Add the sweet potatoes, lentils and tomatoes to the pan, with 400ml water and bring to the boil.
Reduce the heat and simmer, partially covered with the lid, until the potatoes are just tender.
While the curry is cooking, cook the quinoa according to pack instructions, to coincide with the end of the curry cooking time. Drain well.
Return the chicken to the pan, along with the courgettes and simmer until the courgettes are just tender.
Season with pepper and serve on warmed plates with the quinoa.
Obviously, you can use a stronger curry paste or more of the Korma but don't forget to Syn it. 1 tbsp. Patak's Korma Paste = 1.5 Syns.
This curry will keep in a sealed, airtight container, in the freezer for up to two months.
This recipe is taken from the Healthy Food Guide.