Aromatic Chicken Curry Recipe
Ingredients
| 125 g / 4 oz red lentils | ||
| Ground coriander | 2 Teaspoon | |
| Cumin seeds | 1/2 Teaspoon | |
| Mild curry paste | 2 Teaspoon | |
| Bay Leaf | 1 | |
| Small strip of lemon rind | ||
| 600 ml / 1 pint chicken or vegetable stock | ||
| Chicken thighs | 8 , skinned | |
| 175 g / 6 oz spinach leaves, rinsed and shredded | ||
| Coriander | 1 Tablespoon, chopped | |
| Lemon juice | 2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Freshly cooked rice | ||
| Low fat natural yogurt | ||
| Salt | To Taste | |
Directions
1. Put the lentils in a sieve and rinse thoroughly under cold running water.
2. Dry-fry the ground coriander and cumin seeds in a large saucepan over a low heat for about 30 seconds. Stir in the curry paste.
3. Add the lentils to the saucepan with the bay leaf and lemon rind, then pour in the stock.
4. Stir, then slowly bring to the boil. Turn down the heat, half-cover the pan with a lid and simmer gently for 5 minutes, stirring occasionally.
5. Secure the chicken thighs with cocktail sticks to keep their shape. Place in the pan and half-cover. Simmer for 15 minutes.
6. Stir in the shredded spinach and cook for a further 25 minutes or until the chicken is very tender and the sauce is thick.
7. Remove the bay leaf and lemon rind. Stir in the coriander and lemon juice, then season to taste with salt and pepper. Serve immediately with the rice and a little natural yogurt.
2. Dry-fry the ground coriander and cumin seeds in a large saucepan over a low heat for about 30 seconds. Stir in the curry paste.
3. Add the lentils to the saucepan with the bay leaf and lemon rind, then pour in the stock.
4. Stir, then slowly bring to the boil. Turn down the heat, half-cover the pan with a lid and simmer gently for 5 minutes, stirring occasionally.
5. Secure the chicken thighs with cocktail sticks to keep their shape. Place in the pan and half-cover. Simmer for 15 minutes.
6. Stir in the shredded spinach and cook for a further 25 minutes or until the chicken is very tender and the sauce is thick.
7. Remove the bay leaf and lemon rind. Stir in the coriander and lemon juice, then season to taste with salt and pepper. Serve immediately with the rice and a little natural yogurt.
Chef
