Simple chicken & spinach curry with easy flatbreads

Method

• step 1

  First, make the flatbreads. Combine the flour, baking powder, yogurt, ½ tsp salt and 3-4 tbsp water in a large bowl. Bring the mixture together until you have a soft dough, then tip out onto a lightly oiled surface and knead briefly until soft and smooth. Divide the dough in half, then shape one half into a disc, wrap and chill overnight (this will be used to make pizza on day 7). Wrap the remaining half and set aside while you cook the curry.

• step 2

  For the curry, heat the oil in a large saucepan over a medium-high heat and cook the onion and chicken for 5 mins, turning the chicken until it has just browned on all sides. Add the garlic and cumin seeds, and cook for 2 mins.

• step 3

  Stir in the lentils, curry paste, stock cube and 300ml boiling water. Bring to the boil, then reduce the heat to a simmer, cover and cook for 15 mins. Stir in the frozen spinach and continue to cook for a further 5-10 mins until the lentils are soft and the chicken is completely cooked through.

• step 4

  Meanwhile, divide the flatbread dough into four equal pieces, then roll out on a lightly oiled surface into thin ovals, circles or teardrop shapes. Use a little oil on the rolling pin if the dough starts to stick.

• step 5

  Working with one flatbread at a time, cook in a hot griddle or frying pan over a high heat for 2-3 mins on each side (depending on the thickness) until cooked through and browned. Wrap in a clean tea towel to keep warm as you cook the rest. Divide the curry between bowls and serve topped with a spoonful of yogurt, with the warm flatbreads on the side.