Wednesday, 13 July 2011

Chicken & Red lentil Curry

This was a tasty & quick curry to make. Maybe too spicy for children, but it was just fine for my cant-handle-too-spicy palate.


  • 2 tbsp  Sunflower Oil
  • 2  onions, finely sliced
  • 2  cloves garlic, crushed
  • 2 tbsp  Curry Powder
  • 1 tsp  Whole Cumin
  • 1 pack  Mini Chicken Fillets
  • 500ml hot  Chicken Stock
  • 175g  dried red lentils
  • 6 tbsp  Plain Yogurt
  • 50g  Cashews, unsalted, to garnish


  1. 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 and spices, and cook for 1-2 minutes more.
  2. Add the remaining oil and the chicken, and cook for 2-3 minutes each side until coated in the spice mixture. Stir in the stock and lentils, bring to the boil then cover and simmer for 25 minutes, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
  3. Stir in the  yogurt and cover, then simmer for a further 5 minutes.
  4. Meanwhile, heat a small non-stick frying pan and toast the cashew nuts for 2-3 minutes, stirring regularly until they are golden brown in colour.
  5. Spoon the curry into individual bowls with basmati rice, and top with the toasted cashew nuts.

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