Chicken And Lentil Curry Recipe
Ingredients
| 4 chicken joints, skinned | ||
| Lentils | 8 Ounce | |
| Boiling water | 1 Pint | |
| Onions | 2 , chopped | |
| Potatoes | 2 Large, diced | |
| 2 tomatoes, skinned and chopped | ||
| Eggplant aubergine | 1 , chopped | |
| Curry powder | 2 Tablespoon | |
| Lemon juice | 1 | |
| Salt | 1 Teaspoon | |
| Mint sprig | 3 | |
Directions
Wash the chicken joints and lentils and place them in a pan with the boiling water.
Add the onions, potatoes, tomatoes and aubergine.
Cook gently until the chicken is tender, about 45 minutes.
Remove the chicken and take the meat off the bone.
Strain the contents of the pan through a sieve, pressing down the pulp with a spoon to extract the juices.
Discard the residue and return the liquor to the pan with the chicken meat.
Add the curry powder, lemon juice, salt and mint.
Cook gently for a further 15 minutes.
Add the onions, potatoes, tomatoes and aubergine.
Cook gently until the chicken is tender, about 45 minutes.
Remove the chicken and take the meat off the bone.
Strain the contents of the pan through a sieve, pressing down the pulp with a spoon to extract the juices.
Discard the residue and return the liquor to the pan with the chicken meat.
Add the curry powder, lemon juice, salt and mint.
Cook gently for a further 15 minutes.
Chef
