Chicken, Lentil and potato curry! YUM!
I have the recipe listed on Recipe Zaar and you can get to a page for converting (for larger numbers) or printing right here. As I said last time, these instructions are meant for a student with little or no cooking experience to be able to follow, so may seem over simplified to some. Please bear with us.
Chicken, Lentil and Potato Curry
I can't remember where I got this recipe from, I probably first cooked it over 12 years ago and it is now on a handwritten scrap of paper.
cooking time 1¼ hours
15 min prep
6 ounces red lentils
2 cloves garlic (I use the ready crushed stuff out of a jar, 2tsp)
1 large onion, chopped
2 ounces butter
1 teaspoon ground ginger
1 tablespoon curry powder
1 teaspoon chili powder
1 lb chicken breasts, boneless and cut into chunks
8 ounces potatoes, boiled and diced
1 can tomatoes
1-2 tablespoon plain yogurt
2 tablespoons mango chutney
salt and pepper
1. Gather your ingredients.
2. Chop the potatoes into bite sized pieces. You can peel if you choose to, but these were new potatoes so I chose not to.
3. Boil the potatoes until JUST done (don't forget they will get more cooking in the curry).
4. Chop the onion, if you are lucky enough to have a V Slicer, pop the onion into the holder, and make some cuts that are at right angles to the ones the blades will make on the slicer. You can see, I am using red onion, because that is what I had on hand.
5. Hold the slicer in one hand, firmly at a slight angle, and the vegetable holder in the other hand and slide it up and down until you reach the root of the onion, which you can then discard.
6. This is where the onion comes out underneath. If you don't have a v slicer, just chop in your usual way.
7. Put some olive oil into a pan, nothing too expensive, just the light stuff. Over a medium heat. These days I use spray oil. You can either buy the oil in a spray or buy a spray bottle that you refill.
8. Add some butter to the oil. The butter gives a better flavour than the oil alone, but the oil prevents the butter from burning. You can leave the butter out if health is an issue, the dish will still be fine without it.
9. Add the onion and garlic to the oil and butter in the pan, and cook over a low to medium heat, to soften.
10. Add the lentils to the pan, and stir. You can pick through the lentils before you use them if you wish, but these days they are packaged so much better that you rarely get any bad lentils or stalks etc.
11. Add the spices to the pan, according to the recipe. You can vary the heat of the end result a great deal by varying the chilli powder and the curry powder that you use here.
12.Stir. (you have to be careful here depending on the pan you are using, because sometimes things start to burn.) Add a little more oil if you need to.
13. Add the chopped chicken breast to the pan (we use diced turkey thigh, much cheaper)
14. Cook for 10 mintes, stirring gently and adding a little more oil if needed to stop burning and sticking.
15. Add the cooked, drained potatoes to the pan.
16. Stir until coated with spices.
17. Add the tinned tomatoes.
18. Stir everything together.
19. Add enough water, just to cover (well possibly not even quite cover, just below the top of the food.) Scrape the sides of the pan with a spatula so that all lentils are below the water line.
20.Leave to simmer for 30 to 40 minutes
21. You might need to thicken slightly, but we didn't this time.
22. Serve with Microwave rice (or cook some rice in other ways),
23. And Naan breads. These can be substituted with pitta breads if you are having difficulty getting naans.
24. THERE YOU GO!