Bombay Chicken Curry - New

Heat oil over a medium heat in a wok and sauté onion, garlic, curry powder, wholegrain mustard and lemon zest for a few minutes or until onion is soft.

Add chicken, potatoes and lentils and stir to combine.

Add stock and bring to a simmer. Cook uncovered for 25 minutes or until chicken and sweet potato are cooked through.

Stir through the spinach, add lemon juice and season with salt and pepper and serve topped with tzatziki and coriander.

Energy 1690kj Calories 404cal Protein 37g Fibre 4g Fat 15g Saturated Fat 9g Carbs 30g Sugar