A fantastic flavor profile with lots of textures. It’ll make your home smell wonderful and you’ll be wanting to sample straight from the pan all the while it cooks. And that’s not a bad idea either. This way you can track the progress of the flavor meld of the ingredients. It’s great to witness that happening.

I call for the chicken to be added back in nearer to the end of the cooking time because if it sits in the pan throughout then it will get tough and chewy. That would be a horrible thing to do to a perfectly good chicken breast.


  • 1 boneless, skinless chicken breast
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 5 small red potatoes, cubed, with the skins on
  • 1/2 head of cauliflower, trimmed into bite-sized pieces
  • 3-4 Tbsp hot curry paste
  • 1 15-oz. can diced tomatoes
  • 1 cup water
  • 1 cup cooked lentils


  1. Saute the chicken breast, then remove it from the pan and set aside
  2. Heat the olive oil and saute the onion for 3-4 minutes
  3. Add the potatoes and cauliflower and saute for another 5 minutes
  4. Stir in the curry paste and cook for a minute
  5. Add tomatoes and water and simmer for half an hour
  6. Cut the chicken into bite-sized pieces and add that and the cooked lentils to the mixture and let simmer for 20 minutes, uncovered
  7. Season with salt and pepper to your taste. Serve in large bowls. Naan makes a great accompaniment