Chicken ruby curry

    1 hour 15 min

    Scrummy curry nice in your tummy. This healthy recipe serves five and is best served with rice, chips, naan bread and poppadoms.

    16 people made this

    Serves: 5 

    • 2 garlic cloves, crushed
    • 1 teaspoon chilli flakes or chopped fresh chillies
    • 2 teaspoons garam masala
    • 1 dessertspoon grated root ginger
    • 1 red pepper, chopped
    • 2 onions, diced
    • 2 large chicken breast fillets, chopped into small chunks
    • 1 tin green lentils
    • 1 tin tomato soup
    • 250ml water
    • 150g to 180g rice of your choice
    • chopped fresh coriander, to serve (optional )

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Combine the garlic, chilli, garam masala and ginger into your first small dish. Put your pepper and your onions in your second small dish.
    2. Warm a little oil in a frying pan over a medium heat then add the onions and peppers and cook and stir until the onions are soft. Add the chicken followed by the garlic and chilli mixture. Pour in the lentils, tomato soup and water and give a good stir. Cover and allow to simmer over a low heat until the chicken is no longer pink in the centre and the sauce has thickened, 30 to 40 minutes.
    3. Meanwhile, cook the rice according to the instructions on the packet. Drain and fluff with a fork.
    4. When it is time to serve, transfer the curry to a warm serving dish and top with chopped coriander. Serve with the rice and enjoy!


    The recipe is much better with fresh ginger not powder, but in a pinch substitute with 1 teaspoon ginger powder.

    See it on my blog

    See this recipe on Lelie blog

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    Reviews in English (4)


    so tasty , my family and I loved it . its so easy and i'd definitely make it again  -  17 Oct 2015


    Really tasty and easily made. A warming crowd pleaser and can be done as a starter or main.  -  24 Feb 2017


    Didn't look anything like the picture. Was just ok, very bland. Don't think the water needed to be added.  -  17 Mar 2016