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Chicken and Lentil Curry




Source of Recipe


Online Recipe


Recipe Introduction


I love lentils! I let the lentils cook down in this curry so they thicken the sauce.



Recipe Link: http://www.foodtv.ca

List of Ingredients




1 tbsp vegetable oil (15 ml)
8 chicken thighs on the bone, skin removed
1 tbsp Madras curry powder (15 ml)
Coarse salt and freshly cracked black pepper
1 large onion, chopped
2 cloves of garlic, minced
1 1/2 tbsp minced ginger (15 ml)
1 fresh chile, chopped (optional)
1 1/2 tsp ground cumin (7 ml)
1 tsp ground coriander (5 ml)
2 bay leaves
1/2 cup red lentils (125 ml)
1 medium mango, peeled, chopped
2 cups chicken stock (500 ml)
1 can coconut milk (14-ounce can/398 ml)
2 tbsp chopped fresh coriander (30 ml)
4 green onions, cut into 1-inch pieces
Basmati rice, for serving (optional)



Recipe



Season the chicken with salt and pepper and 1 tsp curry powder. Heat vegetable oil in a Dutch oven over medium high heat. Add chicken to Dutch oven and sauté until golden brown, about 3 to 4 minutes.


Add onion, garlic, ginger, chile, remaining 2 tsp. curry powder, cumin, ground coriander and bay leaves. Sauté until vegetables are soft, about 3 minutes.


Add lentils and sauté for 1 to 2 minutes. Add mango, stock and coconut milk.


Cover and let simmer until the lentils are soft and creates a thickened sauce, about 35 to 40 minutes. Stir in chopped fresh coriander and green onions. Serve with basmati rice if desired.