I love simple dinners I can just prep and leave and this curry is one of my go-to recipes when I need something I can make in advance – plus it is delicious! 

You can also use a slow cooker to make this – see amendments below,

Ingredients (serves 4)

8 chicken thighs

3tbsps curry paste – my preference is Rogan Josh paste but you can use whichever you prefer

2tbsps plain yogurt

2tbsps tomato puree

1 chopped onion

1 tin chopped tomatoes

1 tin green lentils (drained)

1 tin coconut milk

3 cloves garlic

1 thumb size piece ginger (chopped)

3 tbsps Mango chutney

 

How You Make It:

In a large bowl tray, mix together curry paste, yogurt & tomato puree

Marinade chicken thighs for min 30 minutes

Fry chicken in a splash of oil to seal

Put all remaining ingredients EXCEPT MANGO CHUTNEY into a large saucepan & stir well

Add the chicken & any remaining marinade

Bring to the boil and then reduce to a low simmer

Cook for approx. 1 hour or until the chicken is falling apart

Add the mango chutney & spinach and cook for another 20 minutes

Serve with rice or naan bread

 

If using a slow cooker I recommend you drain the tomatoes and only add ½ the coconut milk to prevent the sauce being too watery. 

Cook on low for 6-8 hours. Add mango chutney & spinach 20 mins before serving.

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