Chicken And Red Lentil Curry Food
CHICKEN AND RED LENTIL CURRY
A chicken curry feast for the family, that's really simple to make and you can make it as mild or as hot as you like, depending on the curry powder you use.
Provided by English_Rose
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat half of the oil in a large pan and add the onion and pepper. Cook gently for 8-10 mins, until softened. Stir in the garlic and ginger and spices, and cook for 1 - 2 mins more.
- Add the remaining oil and the chicken, and cook for 2-3 mins until coated in the spice mixture. Stir in the stock and lentils, bring to the boil then cover and simmer for 25 mins, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
- Stir in half the yogurt and cover; simmer for a further 5 minutes.
- Spoon the curry into individual bowls with basmati rice, and top with the remaining yogurt and a sprinkling of almonds.
Nutrition Facts : Calories 572.2, Fat 28.5, SaturatedFat 5.5, Cholesterol 79.2, Sodium 312.1, Carbohydrate 39.2, Fiber 15.1, Sugar 7.6, Protein 41.4
CHICKEN AND RED LENTIL CURRY
Lovely thick and filling curry that's a breeze to make. Also easily doubled and freezes well.
Provided by littlegreendragon13
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat stirring occasionally until softened. Stir in the garlic, curry paste and cumin and cook for 1-2 minutes more.
- Add the remaining oil and the chicken and cook for 2-3 minutes. Stir in the stock and lentils, bring to the boil, cover and simmer for 25 minutes stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
- Stir in the yoghurt and cover, simmer for 5 minutes.
- Serve with basmati rice.
CHICKEN, LENTIL, POTATO CURRY
I can't remember where I got this recipe from. I probably first cooked it over 12 years ago and it is now on a handwritten scrap of paper.
Provided by Crechemom
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fry the lentils, garlic and onions in the butter. Add the ginger and curry powder and continue to cook for 10 minutes over a low heat.
- Add the chicken and potatoes. and cook for another 5 minutes.
- Add the tomatoes and enough water to cover the mixture.
- Cover and cook until all the water is absorbed (about 20- 30 minutes) Add the yoghurt and chutney and season.
- Mix well and serve with boiled rice.
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- Heat a little olive oil in a very large pan, add the onions and garlic, then fry for 4-5 minutes until softened. Add the lentils and a little of the stock and simmer. Keep adding small amounts of stock, bit by bit, as the lentils cook and soften, as if you were cooking a risotto.
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