Chicken Dhansak with Cinnamon Rice

These dishes are inspired by the recipes in the Takeaway Faves recipe book that came with the latest Slimming World magazine. I messed around with the recipes to suit what I had in my cupboards and added some extra spices to make it my own and suit my tastes.

Serves 2 

Extra Easy - 0 syns

Ingredients (Chicken Dhansak)
2 Chicken breasts, cut into chunks
1 Onion, sliced
1 Red Pepper, sliced
1 Garlic clove, finely chopped
1 tsp Very Lazy Ginger, finely chopped
2 tbsp Curry Powder
1 tsp ground cumin
1 tsp ground tumeric
1 tsp ground coriander
1 can of chopped tomatoes
1 can of green Lentils, drained
1 Chicken Stock cube
Frylight
Salt & Black Pepper

Method
1. Cook the onion and pepper in a frying pan until softened.
2. Add the garlic and ginger and fry for a further minute.
3. Transfer to a saucepan and stir in the raw chicken, tomatoes, lentils, stock cube and spices. Season and bring to the boil.
4. Leave to simmer until the chicken is cooked through and the sauce has reduced and thickened.

Ingredients (Cinnamon Rice)
150ml dried Rice measured in a measuring jug
300ml boiling water
1/2 Onion, finely chopped
1/2 tsp ground Tumeric
1/2 tsp ground Cinnamon
Frylight

Method
1. Fry the onion until soft and add the tumeric and cinnamon.
2. Add the dried rice to the onion and add the 300ml boiling water and bring to the boil.
3. Cover and simmer until the rice is cooked and the water has been absorbed. Stir and serve.

N.B. Serve with 1 tbsp of Mango Chutney and add 2 syns