Lentil Curry with Chicken

Dry the chicken fillet with kitchen paper and cut into 1, 5 cm cubes. Keep the chicken soup hot. Peel and chop the onions and garlic. Rinse and clean the spring onions and cut them into 1 cm wide pieces. Pour the lentils into a sieve and drain. In a wide saucepan, heat the oil and fry the meat cubes, stirring occasionally. Add the onions and garlic. Dust with the two curries and sauté briefly. Pour in the clear soup and fold in the lentils. Season with salt, mango chutney and chili sauce. Cover and simmer on low heat for about 25 minutes. Fold in the spring onions and simmer everything together for another 5 min. Serve with long grain rice.

Instead of chicken, the curry also tastes good with pork cutlets.

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