Curry Spiced Chicken Breast

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the courgette, then quarter lengthways. Chop diagonally into large 3cm chunks.

Heat a drizzle of oil in a large frying pan on high heat.

When hot, add the courgette and cook until lightly browned, 4-5 mins total. Turn only every couple of mins. 

Meanwhile, lay the chicken breasts onto a large baking tray, sprinkle over half the curry powder mix, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once the courgette has lightly browned, reduce the heat to medium, then add the butter (see pantry for amount) and the remaining curry powder mix to the pan. Cook for 1-2 mins more. 

Stir in the chicken stock paste and water for the sauce (see pantry for amount), then cover with a lid (or foil). Allow to braise until tender, 2-3 mins.

Meanwhile, drain and rinse the lentils in a sieve. 

Stir the lentils, korma curry paste, soured cream, spinach and sugar for the sauce (see pantry for amount) through the braised courgette. 

Bring to the boil, then lower the heat and simmer until the spinach has wilted and is piping hot, 1-2 mins. Remove from the heat. 

Taste and season with salt and pepper if needed.

Just before everything's ready, reheat the lentils, adding a splash more water if you feel it needs it. 

Once the chicken is cooked, drizzle over the honey (see pantry for amount), then thinly slice widthways.

Share the curried lentils and braised courgette between your serving bowls.

Top with the sliced chicken and sprinkle over the flaked almonds to finish.