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Chicken Madras Curry with Sour Cream & Chive Dip Serves 4Prep: 5 mins Cooking: 40 mins Ingredients 1tbsp vegetable oil 450g/1lb chicken fillet, skinned and cubed 1 onion, chopped 45ml/3tbsp Madras curry paste 75g/3oz split red lentils 300ml/1/2pt chicken stock 1 (400g) can chopped tomatoes 50g/2oz creamed coconut, chopped 1 (200g) pot of fresh sour cream and chive dip pilau rice and naan bread to serve Method Heat the oil in a large frying pan or wok, add the chicken and onions and sauté over a medium heat for 10 mins until both are golden. Add the curry paste and stir for 30 seconds. Stir in the lentils, stock, tomatoes and coconut. Cover and simmer for 25-30 mins or until the sauce has thickened and the lentils are tender. Season to taste and serve with the sour cream and chive dip spooned over. |
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