Chicken balti with mango, lentils and naan

Tantalising spicy flavours combined with sweet mango make this chicken balti the perfect healthy alternative to your takeaway curries.

Ingredients

75 g2¾ oz red lentils
1 leek
4 chillies, finely chopped
4 curry leaves
1 tbsp olive oil
1 tsp mustard seeds
1 mango
2 tomatoes
½ tsp chilli powder
1 tsp coriander, ground
450 g15¾ oz chicken breast, boned, skinned and cubed
2 tbsp fresh coriander, chopped

Nutritional Info

300
Calories
1g
Saturates
10g
Fat
7.8g
Sugar
2.3g
Salt

Method: How to make Chicken balti with mango, lentils and naan

Place the lentils in a saucepan and add enough water to just cover. Bring to a boil and simmer for about 10 minutes, until soft but not mushy. Drain and set aside.

Heat the oil in a large non-stick frying pan. Add the finely sliced leek, chilli, curry leaves and mustard seeds and cook over a medium heat for 4-5 minutes.

Add the diced mango and tomatoes, coriander and chicken and fry for 8-10 minutes.

Add the cooked lentils and cook for a further 2 minutes or until the chicken is cooked through.

Garnish with fresh coriander before serving. Basmati rice or naan bread are good accompaniments.