Jonathan Phang served up a tasty and easy to make chicken curry with lentils, spinach and basmati rice on James Martin’s Saturday Morning.

The ingredients are: 2 tbsp groundnut oil, 1 medium onion finely sliced, 4 cloves garlic minced, 1 red chili seeded and finely chopped, 1tbsp Caribbean curry powder hot, 2tsp ground coriander, 1tsp ground cumin, 1tsp Kashmiri chili powder, ½ tsp dried chili flakes, 125g red lentils, 600ml chicken stock, 1 large tomato (preferably heirloom) roughly chopped, 8 chicken thighs, skinless and boneless cut into bite size pieces along the grain, 200g baby spinach, 1tbsp coriander finely chopped, Salt and pepper to taste, Coriander and thinly sliced chili for garnish.

See recipes by Jonathan in his book titled: The Pepperpot Club: A Celebration of Caribbean Cuisine available from Amazon now.