This recipe is great for Lunch, Dinner. Serves 4.

Ingredients for the chicken korma

15ml (1 tbsp) sunflower oil
1 onion, finely sliced
2 large garlic cloves, crushed
3 tsp ground turmeric
3 tsp ground coriander
2 tsp ground cumin
1 small cinnamon stick
2 bay leaves
4 boneless, skinless, free-range chicken breasts, cut into 5cm/2in chunks
115g red lentils
400ml salt-reduced chicken stock
300ml Pauls Zymil Low Fat Milk
50ml coconut cream
100g fresh spinach leaves, washed, shredded

Ingredients for the tomato and chilli relish

200g baby plum tomatoes, quartered
2 red chillies, deseeded and finely chopped
pinch sugar
15ml (1tbsp) olive oil
squeeze lemon juice

Method

1. Heat the oil in a non-stick pan. Add the onions and cook gently for 10 minutes until softened. Stir in the garlic and cook for a further minute.
2. Add the turmeric, coriander, cumin, cinnamon and bay leaves and cook for 1 minute.
3. Add the chicken and toss in the spice mix. Cook for 1 minute.
4. Stir in the lentils and pour in the stock and milk and bring to the boil.
5. Stir in the coconut cream, turn heat down and gently simmer for 20 minutes.
6. Meanwhile, make the relish by combining all the ingredients together, season and spoon into a serving bowl.
7. Add the spinach to the chicken korma and cook for 1 minute. Season to taste.
8. Serve the chicken korma with warm chapattis or rice and the fresh tomato and chilli relish and steamed vegetables

Nutritional analysis per serve (Chicken and Spinach Korma not including sides)

A serve of Chicken and Spinach Korma is:

Very high in fibre
Low in sodium
Gluten free
Nut free
Lactose free

Nutritional analysis per serve (Tomato and Chilli Relish)

A serve of Tomato and Chilli Relish is:

Very low in sodium
Gluten free
Nut free
Lactose free

Every body loves a curry and now you can enjoy it too using Zymil instead of cream and coconut milk. It’s ideal for those watching their waist lines.

Ingredients

2 tbsp vegetable oil
2 medium onions, diced
100g tikka curry paste
500mL Pauls Zymil
2 tsp ginger, minced
2 tsp cumin, ground
1 tsp paprika
1/2 tsp salt
600g chicken thigh, diced
400g fresh or canned chopped tomatoes
Salt and pepper
4 cups steamed rice (300g uncooked)
½ bunch fresh coriander leaves, roughly chopped for serving

Method

1. Place oil, onion, tikka paste, milk, ginger, cumin, paprika, and salt in a blender.
2. Blend until smooth.
3. Place in a saucepan and simmer for approximately 5 minutes until mixture reduces by half.
4. Add tomatoes and diced chicken.
5. Gently simmer on a low heat for approx 15 minutes or until chicken is cooked.
6. Season to taste, add coriander leaves and serve with steamed rice.

Serves 4-6