Fragrant Chicken Curry Recipe
Ingredients
| 75 g / 3 oz / 1/2 cup red lentils | ||
| 30 ml / 2 tbsp mild curry powder | ||
| 10 ml / 2 tsp ground coriander | ||
| 5 ml / 1 tsp cumin seeds | ||
| 475 ml / 16 fl oz / 2 cups vegetable stock | ||
| Chicken thighs | 8 , skinned | |
| Frozen spinach | 225 Gram, shredded | |
| Coriander | 15 Milliliter, chopped | |
| Black pepper salt | 1 To taste | |
| Sprigs of fresh coriander, to garnish | ||
| White or brown basmati rice and grilled poppadwns, to serve | ||
Directions
1. Rinse the lentils under cold running water. Put in a large, heavy-based saucepan with the curry powder, ground coriander, cumin seeds and stock.
2. Bring to the boil, then lower the heat. Cover and simmer gently for 10 minutes.
3. Add the chicken and spinach. Replace the cover and simmer gently for a further 40 minutes, or until the chicken has cooked.
4. Stir in the chopped coriander and season to taste. Serve garnished with fresh coriander and accompanied by the rice and grilled poppadums.
2. Bring to the boil, then lower the heat. Cover and simmer gently for 10 minutes.
3. Add the chicken and spinach. Replace the cover and simmer gently for a further 40 minutes, or until the chicken has cooked.
4. Stir in the chopped coriander and season to taste. Serve garnished with fresh coriander and accompanied by the rice and grilled poppadums.
Chef
