| Fragrant Chicken Curry Recipe | ||||||||
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| Fragrant Chicken Curry Recipe |
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Lentils are used to thicken the sauce in this very mild and wonderfully
fragrant chicken curry. Fresh coriander give this dish a really distinctive fresh taste. The generous amount of spinach means that you won't need an additional vegetable dish to balance out the meal. |
KEY POINTS
| Preparation Time: | 15 mins | Cooking Time: | 4 - 5 Hours |
| How Difficult | Easy | Freeze? | No |
| Servings |
3 portions |
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INGREDIENTS
Illustration only, rely on the ingredients list below
| Metric | Imperial |
| 3 medium chicken breasts | 3 medium chicken breasts |
| 75 g red lentils | 3 oz red lentils |
| 30 ml mild curry powder | 2 tablespoons mild curry powder |
| 10 ml ground coriander | 2 teaspoons ground coriander |
| 5 ml cumin seeds | 1 teaspoon cumin seeds |
| 350 ml boiling chicken stock | 12 fl oz boiling chicken stock |
| 225 g shredded spinach | 8 oz shredded spinach |
| 15 ml chopped fresh coriander | 1 tablespoon chopped fresh coriander |
| salt and pepper to taste | salt and pepper to taste |
| white or brown basmati rice | white or brown basmati rice |
| poppaddums for 3 | poppaddums for 3 |
COOKING EQUIPMENT
1 Slow Cooker
Turn the cooker on to high heat before starting your preparation, so
the cooker is at the right temperature.
Method
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Place the lentils in a sieve and rinse well under
cold running water. Drain them well and then put them in the cooking pot. |
| Add the curry powder, ground coriander, cumin seeds
and the boiling chicken stock.
Cover and cook on high for 2 hours. |
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In the meantime, dice the chicken and chop the
coriander. Chop the spinach, I cheated and used the shredder attachment on the food processor, this is much easier. |
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After 2 hours, add the diced chicken to the lentil mixture, press
down and make sure the chicken lies in a single layer, this allows
the meat to cook more evenly. Cover and cook on high for 2 hours or until the chicken is just tender. |
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Add the spinach to the pot, pressing it down into the hot liquid. |
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Cover and cook for a further 30 minutes until the spinach is
wilted. Stir in the chopped coriander, season with salt and pepper to taste, then serve. |
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Cook the rice as per the instructions on the packet.
When the rice is cooked, drain it and serve on a
plate with the curry on top. We used white basmati rice which has a lightly fragrance flavour and is also very tasty. |
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