CHICKEN DHANSAK
A delicious chicken dhansak curry recipe with lentils and sweet and sour flavours from the addition of fresh pineapple.
Provided by Michelle Minnaar
Categories Curry
Time 55m
Number Of Ingredients 17
Steps:
- Heat 1 tbsp-2 tbsp of ghee over a medium heat in a large ovenproof casserole pan or large frying pan.
- Add the onions and fry for 5 minutes. Stir regularly
- Add the chicken pieces to the onions and cover with 1 tsp of turmeric, then brown on all sides in the casserole pan. Stir over a medium heat.
- Add garlic and ginger or the garlic ginger paste, stir and fry for 1 minute.
- Add the chopped tomatoes, stir and cook for 1 minute
- Pour in the curry base sauce, lentils and 250ml (1 cup) of chicken stock into the pan and bring the contents to a low simmering heat.
- Cook for 30 minutes, but check in every 10 minutes or so and give it a stir, to make sure there's enough liquid in the pot (you don't want the lentils sticking to the bottom of the pan. If not, top up with a bit of water or some chicken stock.
- After the chicken pieces and lentils are cooked, add 1 tsp of curry powder, 1 tsp of garam masala, 1 tsp of chilli powder (optional), ground coriander, pineapple juice (or lemon juice) and pineapple and give it a stir.
- Simmer for another 5-10 minutes on a low to medium heat.
- Serve with your favourite Indian side dishes. It freezes well too. Enjoy!
Nutrition Facts : Calories 219 calories, Sugar 14 g, Sodium 1034.5 mg, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 39 g, Fiber 4.4 g, Protein 8.1 g, Cholesterol 10.6 mg
INDIAN-SPICED CHICKEN WITH LENTILS AND CHICKPEAS
Prepare an impressive Indian-inspired feast for under $20 with this recipe from TV chef Nora Singley.
Provided by Martha Stewart
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Fit baking sheet with a wire rack; spray rack with nonstick cooking spray and set aside.
- Fill a medium saucepan with water and bring to a boil over high heat. Add lentils and reduce heat to a simmer. Cook, partially covered, until tender, about 25 minutes.
- In a small bowl, combine 2 teaspoons salt, 4 teaspoons freshly ground pepper, and 4 teaspoons curry powder. Carefully loosen chicken skin from flesh by sliding forefinger under skin. Season chicken flesh and skin over with curry mixture and place on prepared rack. Transfer to oven and roast until crispy and golden, about 20 minutes.
- Heat oil in a large nonstick skillet over medium heat. Add onions and 1 teaspoon salt; cook, stirring, until deep golden brown, about 15 minutes. Add remaining 2 teaspoons curry powder; cook, stirring, until fragrant, about 1 minute.
- Add vinegar, 1/2 cup water, lentils, and garbanzo beans; stir to combine. Cook until warmed through, about 5 minutes. Season with salt and pepper. Garnish with sesame stick and cilantro leaves.
- Meanwhile, mix together yogurt and cucumber; season with salt and pepper. Divide lentils and chicken evenly among four plates; serve immediately with cucumber mixture, chermoula, and pita.
INDIAN SPICED RED LENTIL & CHICKEN SOUP
This red lentil and chicken soup is a quick and easy version of Mulligatawny, the curry-flavored soup popular in Anglo-Indian cuisine.
Provided by Jennifer Segal, adapted from
Categories Dinner
Time 45m
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large soup pot over medium heat. Add the garam masala and cook for 30 seconds, or until fragrant. Add the chopped carrots, onions, apples, and celery and cook, stirring frequently, until softened, 7-8 minutes.
- Add the chicken broth, coconut milk, red lentils, ginger and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer for about 15 minutes, or until the lentils are tender and starting to break down.
- Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side.
- Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.
- Freezer-Friendly Instructions: This soup can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up a lot when frozen, so you'll likely need to add quite a bit of broth when reheating.)
Nutrition Facts : Calories 367, Fat 16g, Carbohydrate 35g, Protein 22g, SaturatedFat 3g, Sugar 7g, Fiber 6g, Sodium 434mg, Cholesterol 35mg
SPICY HARISSA CHICKEN WITH LENTILS
This healthy one-pot from reader Sarah Oliver with chicken thighs, Puy lentils and harissa is packed with flavour - hearty, filling and low in calories
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.
- Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.
- Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.
Nutrition Facts : Calories 440 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 1.3 milligram of sodium
INDIA SPICE CHICKEN AND LENTILS
Make and share this India Spice Chicken and Lentils recipe from Food.com.
Provided by tara portee
Categories Whole Chicken
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- To prepare the chicken, cut the whole bird into breast halves and leg quarters and remove skin.
- In a bowl mix together the vinegar, 1 tablespoon olive oil, garlic, tomato paste, salt, pepper, fennel, cinnamon, chili powder and ginger.
- Add the chicken pieces to the spice mixture, toss to coat.
- Allow to sit in the refrigerator for 12 hours or overnight.
- Remove chicken from the spice mixture.
- Add two tablespoons of olive oil to a sauté pan and cook the chicken for about 10 minutes, or until lightly golden brown. Turn to brown both sides.
- Hold the chicken to the side.
- To prepare the lentils, heat two tablespoons of oil in a large skillet.
- Add the chili powder, cinnamon, garlic, ginger and lentils.
- Sauté for about two minutes.
- Add the chicken stock and bring to a boil.
- Reduce heat, cover and simmer 40 minutes.
- Stir occasionally.
- While the lentils are cooking, sauté the onion in one tablespoon of oil for about 3 minutes.
- Add the vinegar, tomato paste, brown sugar, salt, pepper; then sauté for 2 minutes, hold to the side.
- When the lentils are done, add the onion mixture to the lentils, mix.
- Place chicken pieces on top of lentils; cover and simmer for another 30 minutes.
Nutrition Facts : Calories 546.1, Fat 27.8, SaturatedFat 5.8, Cholesterol 58, Sodium 1218, Carbohydrate 44.1, Fiber 16.6, Sugar 7.4, Protein 30
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