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11 December 2012,21:57 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Put the lentils in a large heavy pan and add the curry powder, ground coriander, cumin seeds and vegetable stock.
  • Bring the mixture to the boil and then lower the heat. Cover and simmer for 10-12 minutes, stirring often.
  • Add the chicken and spinach. Replace the cover and simmer gently for a further 20 -30 minutes, or until the chicken is cooked through.
  • Stir in the chopped coriander and season to taste. Serve garnished with fresh coriander sprigs.


  • 100 grams red lentils
  • 2 tablespoon mild curry powder
  • 2 teaspoon ground coriander
  • 1 teaspoon cumin seeds
  • 450 ml vegetable stock
  • 9 chicken thighs, skinned
  • 250 grams fresh spinach, shredded, or frozen spinach, thawed and well drained
  • 1 tablespoon chopped fresh coriander (cilantro), plus extra to garnish
  • Salt and black pepper
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