LENTIL CHICKEN CURRY
This delicious lentil chicken curry is made with yellow lentils, curry powder, and coconut milk along with a few other pantry staples. Perfect over steamed rice for a complete meal.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Season chicken - Cut the chicken into bite-size pieces. Place in a medium bowl and season with salt, pepper, and 1 tsp of curry powder - combine well and leave to marinate for 15 mins.Pro tip - This chicken can be left to marinate for up to 12 hours in the fridge.
- Saute chicken - In a heavy bottom saute pan or cast-iron skillet, add 1 tbsp oil. Saute the chicken on medium-high heat for 2 to 3 minutes. Remove from the pan and keep warm. Pro tip -We want to get some color on the chicken, not cook it. It will cook later in the sauce.
- Saute - To the same pan, add remaining oil - Saute onions for a minute. Then add the curry leaves and bay leaves. Followed by the grated ginger and minced garlic. Saute for 2 minutes.
- Curry - Next, add the chopped tomatoes and curry powder. Saute until you get a nice aroma of the spices - about 2 minutes.
- Lentils - Then, add the lentils and 1/2 cup water or broth. Cover and cook for 7 minutes.Pro tip - Lentils take longer than chicken to cook so we cook them halfway before adding the chicken.
- Chicken - Next, return the chicken back to the pan along with the coconut milk and remaining water or broth. Cover and cook for 15 minutes until lentils are soft.
- Finish - Add the garam masala, tamarind paste (or vinegar). Return to a boil then taste and adjust seasoning.
- Serve over steamed rice or Indian bread like chapati or naan
Nutrition Facts : Calories 372 kcal, Carbohydrate 22 g, Protein 18 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 61 mg, Sodium 351 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
CURRIED LENTIL AND GRILLED CHICKEN CASSEROLE
Provided by Florence Fabricant
Categories dinner, casseroles, main course
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or broiler. Brush the chicken with one tablespoon of the oil and sear the chicken, turning it once, until it is brown and just cooked through, about 10 minutes.
- Meanwhile heat the remaining oil in a large, heavy ovenproof casserole. Add the onion, sweet and hot peppers, garlic and ginger and saute until lightly browned. Stir in the cumin. Pare or cut the cooked chicken into chunks and add to the casserole.
- Preheat oven to 350 degrees.
- Stir in the broth. Pick over the lentlis and add them. Bring to a simmer, cover and bake for about 30 minutes, until the lentils are tender. Season to taste with salt and pepper. Serve with yogurt on the side.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 9 grams, Carbohydrate 39 grams, Fat 12 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 667 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN AND RED LENTIL CURRY
Lovely thick and filling curry that's a breeze to make. Also easily doubled and freezes well.
Provided by littlegreendragon13
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat stirring occasionally until softened. Stir in the garlic, curry paste and cumin and cook for 1-2 minutes more.
- Add the remaining oil and the chicken and cook for 2-3 minutes. Stir in the stock and lentils, bring to the boil, cover and simmer for 25 minutes stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
- Stir in the yoghurt and cover, simmer for 5 minutes.
- Serve with basmati rice.
CURRIED LENTIL AND BARLEY CASSEROLE
Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in an hour! Enjoy this flavorful lentil and barley casserole made with veggies - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
- Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.
Nutrition Facts : Calories 340, Carbohydrate 56 g, Cholesterol 25 mg, Fiber 12 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 0 g
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