We made this with leftover chicken, which reduced the cooking time, but the recipe (original by Tesco Real Food) is for cooking it from scratch with fresh chicken. We've made a few slimming adjustments, as usual, and substituted brown lentils too, because these have more fibre.
1 onion, diced
2 cloves garlic, crushed
1tsp garam masala
½tsp ground cumin
¼tsp ground turmeric
½tsp hot chilli powder
2tbsp tomato puree
500ml chicken stock
500g chicken thigh fillets, cut into chunks
125g brown or red lentils
1 red pepper, seeded and cut into chunks
1 medium sweet potato, peeled and cut into small chunks
4 ripe tomatoes, roughly chopped
small bunch coriander, chopped
Turn the slow cooker on.
In a frying pan over a medium heat, sauté the onion for 5 minutes until starting to soften and colour. Stir in the garlic, dried spices and tomato purée. Cook for 1 minute then pour in the stock and bring to the boil. Put the chicken, lentils, pepper, potato and tomatoes in the slow cooker dish, and pour over the hot stock and spiced onions. Mix everything together and season with salt and freshly ground black pepper. Cover with a lid and cook for 4 hours on high or 8 hours on low until the chicken is cooked through.
Serve with rice.