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Fragrant Chicken
Curry Recipe |
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Click picture to enlarge |
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
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Preparation Time: |
15 mins |
Cooking Time: |
4 - 5 Hours |
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How Difficult |
Easy |
Freeze? |
No |
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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. |
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. |
Recipe by Sue Mason.
MORE SLOW COOKER RECIPES
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