Indian cuisine
clock icon 20 Minutes pie chart icon 110 Calories


100g Lurpak Salted butter


2 red onions, sliced


3 garlic cloves, minced


1 tbsp garam masala


2 tsp ground coriander


2 tsp ground cumin


1 tsp turmeric


1 inch piece fresh ginger, peeled and grated


500g skinless chicken breast, cut into 2cm chunks


2 tsp cumin seeds


2 tbsp mustard seeds


12 curry leaves


100g dried red lentils, rinsed


400ml chicken stock or water


200g spina



Over a medium heat melt 30g butter and cook the onions until softened and starting to brown slightly. Then add the garlic, garam masala, ground coriander, ground cumin, turmeric, ginger and cook for a couple of minutes to release the flavours of the spices.


Place the chicken in the pan with the spices and mix to evenly coat all the pieces and brown the chicken.


Add the dried lentils and cover with the water. Bring to a boil and then reduce to a simmer. Cook for 20-25 minutes until the lentils are tender and just starting to break down.


In a separate medium sized frying pan, add 1 tbsp butter and when sizzling, add the cumin seeds, mustard seeds and curry leaves. Cook for 1 minute. Pour this mixture into the chicken. Season with salt and black pepper.


Add the remaining butter and the spinach and stir until the spinach has just wilted and butter melted. Serve with yoghurt and cooked basmati rice.