Chicken madras curry with sour cream & chive dip

If you fancy a curry  that isn't full of bad-for-you flavourings and colourings, try this homemade madras curry recipe!

Prep: 5 mins
Cooking: 40 mins
Serves: 4

Per serving:
Energy (kcal) 539
Fat (g) 34.5
of which saturates (g) 20.1
Total sugars (g) 6.6
Salt (g) 1.64
This recipe provides over a third GDA of iron

What you need:

• 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

What you do:

1. 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.
2. 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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