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21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Warm the oil over a high heat in a large saucepan. Once hot, sauté the onions for 5 minutes until softened. Mix in the ginger and garlic, then stir for a couple of minutes more until golden. Stir through the turmeric and spice blend or curry powder, then add the chicken thighs. Seal them on each side, then add enough just-boiled water to cover the ingredients, about 500ml. Bring to a boil.
Add the lentils, reduce the heat to low and allow to bubble gently for 40 minutes. Add the coconut milk just before the end of the cooking time. The chicken can be pried off its bones easily using 2 forks when cooked through, there is no pink meat and the juices run clear.
Lift the chicken pieces out of the curry, remove the meat from the bones, then return to the sauce. Discard the bones.
The noodles will absorb the sauce later on, so add up to 250ml more just-boiled water at this stage, depending on how much curry you’d like for your noodles. Simmer everything for 5 minutes, then stir through the tamarind paste, adding salt to taste. Cook the noodles according to pack instructions.
Prepare all the garnishes. To serve, place the curry and noodles separately on the table (or combine the noodles and sauce, then bring to the table in bowls) with all the garnishes laid out ready for everyone to tuck in.
Typical values per serving when made using specific products in recipe
Energy | 3,444kJ/ 826kcals |
---|---|
Fat | 49g |
Saturated Fat | 22g |
Carbohydrates | 30g |
Sugars | 7.5g |
Fibre | 11g |
Protein | 62g |
Salt | 0.9g |
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