Chicken saag

Big on flavour and big on nutritious ingredients, this mildly spiced one-pot has all the good stuff, with chicken, lentils and spinach making for a super-healthy dinner. Stir through the yogurt for a more creamy finish.

Ingredients

Serves: 4

Ready in: 40 mins

• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 2 red chillies, deseeded and finely chopped
• 2 cloves garlic, crushed
• 4cm piece ginger, finely grated
• 1½ tsp garam masala
• ½ tsp turmeric (optional)
• 600g pack Co-op British Chicken Breast Fillets, chopped into small chunks
• 150g dried red lentils, rinsed
• 400g can chopped tomatoes
• 450ml chicken stock (made with one cube)
• 100g Co-op Baby Spinach
• Natural yogurt and naan breads, to serve

Method

1. Heat the oil in a large frying pan over a low heat, then add the onion and cook gently for 5 mins until softened and translucent. Add the chilli, garlic and ginger and cook for a further 1 min until fragrant.
2. Add the spices to the pan and cook for 30 secs, then add the chunks of chicken, plus a splash more oil if needed, and stir to combine.
3. Cook for 5 mins, stirring occasionally, then add the red lentils and stir again.
4. Pour in the chopped tomatoes and stock, then simmer for 25 mins, stirring occasionally.
5. Add the spinach to the pan. Cook for a few mins until the spinach is wilted, the chicken is completely cooked through and the lentils are tender.
6. Season well and serve the saag with a spoonful of yogurt on top and some naan breads on the side, if you like.