Curried Chicken And Lentils Food

LENTIL CHICKEN CURRY

Steps:

• Season chicken - Cut the chicken into bite-size pieces. Place in a medium bowl and season with salt, pepper, and 1 tsp of curry powder - combine well and leave to marinate for 15 mins.Pro tip - This chicken can be left to marinate for up to 12 hours in the fridge.
• Saute chicken - In a heavy bottom saute pan or cast-iron skillet, add 1 tbsp oil. Saute the chicken on medium-high heat for 2 to 3 minutes. Remove from the pan and keep warm. Pro tip -We want to get some color on the chicken, not cook it. It will cook later in the sauce.
• Saute - To the same pan, add remaining oil - Saute onions for a minute. Then add the curry leaves and bay leaves. Followed by the grated ginger and minced garlic. Saute for 2 minutes.
• Curry - Next, add the chopped tomatoes and curry powder. Saute until you get a nice aroma of the spices - about 2 minutes.
• Lentils - Then, add the lentils and 1/2 cup water or broth. Cover and cook for 7 minutes.Pro tip - Lentils take longer than chicken to cook so we cook them halfway before adding the chicken.
• Chicken - Next, return the chicken back to the pan along with the coconut milk and remaining water or broth. Cover and cook for 15 minutes until lentils are soft.
• Finish - Add the garam masala, tamarind paste (or vinegar). Return to a boil then taste and adjust seasoning.
• Serve over steamed rice or Indian bread like chapati or naan

CURRY LENTILS WITH CHICKEN

Steps:

• Put all ingredients but the cilantro in the crock pot. If you want your chicken in a 'shredded' like consistency, put it in now, if you want it less done, add about 1.5 hours before you want to eat it in chunks.
• Leave to cook overnight or start in the morning for dinner.
• Taste to season with salt and pepper and add fresh cilantro.
• stir and enjoy.
• Can be eaten alone or with rice.
• Can be cooked on the stove top as well, but the crockpot is easiest.
• Soooo yummy.

CURRIED CHICKEN WITH LENTILS

Steps:

• Heat the ghee in a large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes.
• Add the garlic, serrano peppers, fennel seeds & cumin seeds. Cook for a further 2-3 minutes, while stirring, until the seeds are slightly toasted and fragrant.
• Add the ginger, curry powder, turmeric, garam masala, black pepper & salt. Saute for just about a minute.
• Add the chicken to the pot and brown a bit, until no longer pink, for about 5 minutes.
• Finally, stir in lentils, tomato sauce, chicken broth, and spinach. Bring to a boil, then lower heat & simmer while covered for 45 minutes. Stir every 15 minutes or so, and add water if mixture gets a bit too dry.
• Once the lentils are cooked, the curry is done. Remove from heat, and stir in yogurt. When serving, top with parsley and eggs.

CURRIED CHICKEN & BAKED DHAL

Steps:

• Heat oven to 200C/180C fan/gas 6. Grate the garlic and ginger into a large roasting dish. Add the lentils, onions, cauliflower, turmeric and cumin seeds. Pour over 500ml boiling water and give everything a good mix. Rub the chicken thighs with the oil, curry powder and a pinch of salt and pepper. Nestle these into the lentils, then cook in the oven for 40 mins until the lentils and chicken are cooked through.
• Add the spinach and tomatoes to the dish, remove the chicken and return to the oven briefly for a couple of mins until the spinach has wilted. Season to taste. Serve with the lemon wedges and yogurt.

CHICKEN AND RED LENTIL CURRY

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.

CURRIED CHICKEN, LENTIL & MUSHROOM SKILLET

Steps:

• Pound chicken breasts to flatten and cut into bite size chunks. Place pieces into bowl and sprinkle with curry & paprika, stir spices into chicken, set aside.
• Clean and chop mushrooms, put into large skillet with 1 T olive oil and begin to cook down, stirring occassionally. Meanwhile chop up green onion, set aside a bit of the copped green tops for garnish and add the rest to skillet.
• After about 8-10 minutes add the chopped chicken & the chopped onion and brown all together stirring often. Remove browned chicken mushroom mixture from skillet and put into a glass bowl. Set aside. No need to rinse out the skillet!
• Add Chicken broth, coconut juice, chopped garlic, and bring to a boil. Turn down to a simmer as soon as it starts to boil and add in the lentils, cover, simmer, stirring occassionally, until lentils are tender (about 20-25 min).
• Stir in 2 t cornstarch to thicken and mix well. Bring up to a boil to thicken and turn the heat back down.
• Add back in the chicken mushroom mixture & heat through well.
• Just before serving stir in 2 T Plain Yogurt & top with Green onion tops that were set aside earlier.