Cholesterol-busting chicken curry

Cholesterol-busting chicken curry

The Medicinal Chef: Healthy Every Day
Martin Poole

Who doesn’t love a good curry? This filling dish will quickly become a family teatime favourite, or a popular dish for sharing with friends – a one-pot wonder at its best. You could swap the chicken for fish, seafood or tofu.


Quantity Ingredient
olive oil, for cooking
2 large red onions, finely chopped
6 garlic cloves, finely chopped
400g red lentils
800ml vegetable stock
6 skinless chicken breasts, cut into bite-sized pieces
2-3 tablespoons madras curry paste
300g baby spinach leaves
sea salt
black pepper
thick live probiotic yoghurt, to serve (optional)


  1. Heat a little olive oil in a pan, add the onions and garlic and cook for 4–5 minutes, until softened. Add the lentils and a little of the stock and simmer. Keep adding small amounts of stock bit by bit as the lentils cook and soften, as if you were cooking a risotto.
  2. Once the lentils are starting to soften and break down, add the chicken and curry paste and stir well. Continue simmering and adding the stock until the chicken has cooked through.
  3. Add the baby spinach at the last minute, season with salt and pepper and stir until the spinach has wilted. Serve immediately, with a dollop of yoghurt on top, if you like.

Good for:

  • Colds and flu; high cholesterol; constipation and healthy gut flora

Star ingredient:

  • Have you noticed that red lentils break down when cooked? That’s because they are very rich in soluble fibre, which is great for lowering cholesterol. It does this by binding to cholesterol in the bowel and carrying it away before it gets absorbed.
The Medicinal Chef
Healthy Every Day
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