The night before cooking, wash the lentils, then soak in plenty of cold water. In the morning, put t

Let this tender chicken curry simmer to itself, then serve with the flatbread for a Friday night feast.

Ingreadient

• 1 tbsp Essential Sunflower or Olive Oil
• 2 pack 2 Essential British Chicken Legs
• 1 tbsp Essential Butter
• 2 Essential Onions, thinly sliced
• 5 clove/s garlic, finely grated
• 30g piece ginger, finely grated
• 1 tsp chilli flakes, plus extra to serve, if liked
• 2 tsp Cooks’ Ingredients Medium Curry Powder
• 500g frozen Essential Whole Leaf Spinach, defrosted
• 2 Essential Tomatoes, roughly chopped
• 200ml chicken or vegetable stock, hot, made with a cube

For the flatbread

• 200g Essential Self Raising Flour , plus extra for rolling
• 1½ tbsp Essential Sunflower or Olive Oil

Step by step

1. Put the oil in a wide, heavy-based pan. Season the chicken, then gently brown in the oil, allowing as much fat as possible to run from the skin, about 10 minutes.
2. For the bread, combine the flour, a pinch of salt, the oil and 100-125ml warm water in a large bowl to give a soft dough. Knead for 5 minutes, return to the bowl and cover with a clean, damp tea towel. Leave for 20 minutes.
3. Move the chicken to a plate. Add the butter, onions and 1 tbsp water to the pan, then cover and cook gently for 15 minutes, stirring occasionally, or until the onion is soft and getting sticky. Stir in the garlic and ginger, cook for 2 minutes, then add the chilli flakes and curry powder and cook for 1 minute more. Stir in the spinach, tomatoes and stock, then return the chicken to the pan. Season, cover and simmer gently for 50-55 minutes, uncovering halfway through, until the chicken is thoroughly cooked, the juices run clear with no pink meat and the sauce has reduced a little.
4. As the curry cooks, finish the bread. Divide the dough into 4 on a floured surface and roll into 21cm rounds. Heat a frying pan until smoking. Cook the bread, 1 at a time, for 30-60 seconds per side, until browned patches appear. Serve the curry sprinkled with extra chilli flakes, if liked, and the bread for dipping.