Indian Chicken & Creamy Red Lentil Curry

Indian Chicken & Creamy Red Lentil Curry

with Crispy Flatbreads

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This creamy chicken curry gets a wholesome boost from lentils, which are a great source of protein and fibre. But best of all, they give extra texture and make it not just delicious, but totally and utterly satisfying.

Unfortunately, this week's courgette was in short supply, so we've replaced it with baby spinach leaves. Don't worry, the recipe will be just as delicious!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled & chopped pumpkin

1 unit

brown onion

1 knob


1 packet

chicken thigh

1 packet

red lentils

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 sachet

mild North Indian spice blend

1 tin

coconut milk

1 unit


1 sachet

vegetable stock powder

2 unit

mini flour tortillas


1 pinch

chilli flakes

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1.75 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3360 kJ
Fat27.2 g
of which saturates12.9 g
Carbohydrate73.9 g
of which sugars19.1 g
Dietary Fibre0 g
Protein55.9 g
Cholesterol0 mg
Sodium556 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.


While the pumpkin is roasting, finely chop the brown onion. Finely grate the ginger. Roughly chop the tomato. Cut the chicken thigh into 2cm chunks. Rinse the red lentils.


In a medium saucepan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, tossing, until browned and cooked through, 3-4 minutes. Season with salt and pepper and transfer to a plate. Return the pan to a mediumhigh heat with a drizzle more olive oil, then add the onion and cook until soft, 3-4 minutes. Add the ginger, mild North Indian spice blend and a pinch of chilli flakes (if using). Cook, stirring, until fragrant, 1 minute. Add the water, coconut milk and vegetable stock. Stir to combine.


Add the tomato and red lentils to the saucepan with a pinch of salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils are softened, 20-22 minutes. Stir through the chicken, baby spinach leaves and roasted pumpkin and season to taste with salt and pepper.

TIP: If the curry looks a little dry at any point, just add a splash of water.


When the curry has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add a mini flour tortilla to the pan and cook until golden, 1-2 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining tortillas (see ingredients list).


Divide the Indian chicken and creamy red lentil curry between plates. Serve with the crispy flatbreads.