This easy curry recipe pairs fiery green chilli with refreshing coconut, zesty lime and crunchy kale for a delicious chicken dish that's perfect for a midweek dinner.
Heat the oil in a frying pan over a medium heat. Add the onion, chilli, garlic and ginger and fry for 5 minutes.
Add the lentils, curry powder and star anise, then stir well. Pour in the chicken stock and let it bubble for 10 minutes, or until reduced by half.
Stir in the coconut milk, lime juice and sultanas, then add the chicken pieces and simmer the curry for 15 minutes. Add the broccoli, green beans, baby corn and kale and cook for a further 10 minutes until the chicken is cooked through with no pink meat remaining. Remove the star anise and serve immediately.
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Recipe taken from the SORTED Food recipe collection.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.