Cholesterol-busting Chicken Curry | Curry chicken, Cooking recipes, Food

Name: Cholesterol-busting Chicken Curry | Curry chicken, Cooking recipes, Food
Cuisine: Asian, Indian
Ingredients: Curry; olive oil, for cooking; 2 large red onions, finely chopped; 6 cloves garlic, finely chopped; 400g red lentils; 800ml vegetable stock; 6 skinless chicken breasts, cut into; bite-sized pieces; 2-3 tbs madras curry paste(or use a milder one); 300g baby spinach leaves; sea salt and black pepper; thick live probiotic yoghurt, to; 1 Heat a little olive oil in a pan,; add the onions and garlic and cook

5 steps

Updated at: Tue, 13 Jan 2026 20:22:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1723.1 kcal (86%)

Total Fat127.2 g (182%)

Carbs81 g (31%)

Sugars8.6 g (10%)

Protein70 g (140%)

Sodium1146.1 mg (57%)

Fiber15.6 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

large, finely chopped

6cloves garlic

finely chopped

400gred lentils

800mlvegetable stock

6skinless chicken breasts

cut into

2 Tbsmadras curry paste

or use a milder one

300gbaby spinach leaves

Instructions

Step 1

Heat a little olive oil in a pan, add the onions and garlic and cook for 4-5 minutes, until softened.

Step 2

Add the lentils and a little of the stock and simmer. Keep adding small amounts of stock bit by bit as the lentils cook and soften, as if you were cooking a risotto.

Step 3

Once the lentils are starting to soften and break down, add the chicken and curry paste and stir well. Continue simmering and adding the stock until the chicken has cooked through.

Step 4

Add the baby spinach at the last minute, season with salt and pepper and stir until the spinach has wilted.

Step 5

Serve immediately, with a dollop of yoghurt on top, if you like. ›

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