Chicken and Lentil Curry

I only know how to make one thing really well and this is it. Originally this recipe is made with chick peas but today we substituted lentils and it’s still pretty tasty. The recipe, which I found here, is a guide only so you can always modify it as you wish.

You shall require:

  • 1 lb boneless, skinless chicken breasts
  • 3 cloves garlic, crushed or minced
  • 1 cube, peeled and diced ginger
  • 2 tbsp. vegetable oil
  • 1 chopped onion
  • 2 tbsp curry powder
  • 1/4 cup flour
  • 3 cups chicken stock
  • 3 cups cooked lentils (or 1 18 oz. can)
  • 2 tomatoes, diced (or half a 24 oz. can)
  • 3 tbsp. chopped parsley
  • salt n’ pepa

Parte the Firste

In a large sauce pan, heat oil over medium heat. Add onion and 1 tbsp. curry powder. Cook 3 minutes until the onion is tender.

Cut chicken into bite-sized pieces and toss in the flour to coat them. Add chicken to the sauce pan until the pieces are brown on all sides.

Add ginger, garlic, and chicken stock and simmer for 45 minutes, uncovered.

Parte the Seconde

Then stir in lentils, parsley, and tomatoes and that other tablespoon of curry and cook on medium for 25 minutes. Add salt and pepper. Allow to cool. That other tablespoon of curry is not actually called for in the recipe. That’s just me, wanting more curry.

Serve with Naan bread. When dipped in curry, creates party in one’s mouth, to which everyone is invited.


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