This wholesome dish is packed with protein from the chicken and lentils, while the vibrant spinach adds a boost of vitamins and minerals. It's so delicious, you'll want to make it every night!
fillets, cut into cubes
sliced
chopped
frozen
To make the flatbreads, combine the self-raising flour, baking powder, natural yogurt, 1/2 tsp salt, and 3-4 tbsp water in a large bowl. Mix until a soft dough forms.
Lightly oil a work surface and knead the dough briefly until soft and smooth. Divide the dough in half. Shape one half into a disc, wrap it, and chill overnight for later use (e.g., pizza). Wrap the remaining half and set aside.
For the curry, heat the extra virgin olive oil in a large saucepan over a medium-high heat. Add the sliced onion and chicken thigh cubes, cooking for 5 minutes until the chicken is lightly browned on all sides.
Stir in the chopped garlic and cumin seeds, cooking for an additional 2 minutes.
Add the red lentils, hot curry paste, chicken stock cube, and 300ml boiling water. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
Stir in the frozen spinach and continue to cook for another 5-10 minutes, or until the lentils are soft and the chicken is completely cooked through.
While the curry cooks, divide the reserved flatbread dough into four equal pieces. On a lightly oiled surface, roll each piece into thin ovals, circles, or teardrop shapes. Use a little oil on the rolling pin if needed.
Heat a griddle or frying pan over a high heat. Cook one flatbread at a time for 2-3 minutes on each side, until cooked through and browned. Wrap the cooked flatbreads in a clean tea towel to keep them warm. Serve the curry in bowls, topped with a spoonful of natural yogurt and the warm flatbreads on the side.
For a richer flavour, toast the cumin seeds in a dry pan before adding them to the curry.
If you don't have self-raising flour, you can use plain flour with an additional 1.5 tsp of baking powder.
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. Thaw overnight in the fridge before reheating thoroughly.