1 Large free range chicken
2 Chicken stock cubes
2 Red onions finely sliced
3 Peppers (red, green, orange) diced
3 Large flat cap mushrooms diced
4-6 Garlic cloves crushed
1 Red chilli & 1 green chilli finely diced
1 Thumb-sized piece of fresh ginger peeled and finely grated
2 Tablespoons rapeseed oil
6 Medium beef tomatoes
2 Teasp salt
500g Mix red Lentils, green puy lentils, yellow split peas, chickpeas
1 x 400ml Tin of coconut milk
3 Tablespoons tamari
1 Lime, juice only
1 Tablespoon medium curry powder
2 Teaspoons ground cumin
2 Teaspoons ground coriander
1 Teaspoon ground turmeric
1 Teaspoon paprika
1 Teaspoon freshly ground black pepper
1.5 Liters water
100g Baby spinach
1 tube of tomato paste
Cooked brown rice, to serve
1. Soak the lentils overnight in separate bowls. Boil the lentils and chickpeas for 30 mins until cooked through. The red lentils will not require prior cooking and will be added directly to the curry.
2. Immerse the chicken in a extra large pot of water,add the stock cubes and bring to the boil. Drop the heat down to a slow simmer and cook for a further 45 mins to 1 hr until the chicken is falling off the bone. Remove the chicken from the water and set aside. Strain the stock that the chicken was in and set aside. (This will make up the 1.5 liters of stock)
3. To skin your tomatoes slit each with a cross just piercing the skin and soak in boiling water for a couple of minutes until the skin can be removed easily. Chop tomatoes in large chunks and set aside.
4. Prepare all the veg and set aside your spices on a small plate.
Ready to cook:
1. Saute the onions, garlic, chilli and ginger, peppers and mushrooms in the oil in extra large pot on a high heat for 5 minutes. When the onions are soft, add the tomatoes and 1 teaspoon of the salt. Cover the pot and cook gently over a low heat for 5 to 10 minutes, stirring occasionally.
2. Add the Lentils and chickpeas, coconut milk, tamari, lime juice and all the spices and remaining teaspoon of salt and 1.5 liters of stock and bring to the boil. Once boiling, reduce to a low heat and simmer for about 25 minutes until the lentils are cooked through and soft. Stir regularly.
3. While the pot is simmering away you have time to prepare your chicken, remove all the flesh from the bones and set aside.
4. When the lentils are cooked add the tomato paste to thicken. Turn off the heat and stir through the baby spinach until it wilts.
5. Add the prepared chicken and your delicious curry is complete.
Serve on a bed of brown rice.