CHICKEN AND LENTIL CURRY WITH CUCUMBER YOGURT
I found this is the back of Working Mother magazine. It was taken from Tonia George's, "One-Bowl Meals", its was adapted by Kelly Staikpooulos. It was so easy to make and had incredible flavor. My husband thought it was better than some restaurants we've been to!
Provided by EagleRocker
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in large pan over medium heat. Add onions and cook until sizzling. Cover, reduce heat to low and cook, stirring occasionally, until softened, 10 to 15 minutes. Uncover and cook until liquid is almost absorbed, about 8 minutes.
- Add garlic, curry powder, nutmeg, cinnamon, and pepper. Cook until onion starts to turn golden brown and spices are fragrant.
- Add broth, tomato sauce, lentils, and bay leaves.
- Add chicken breasts.
- Cover and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
- Meanwhile, combine yogurt, cucumber, lemon juice, and a pinch of sea salt in a small bowl. Cover and chill until ready to serve.
- Remove and discard bay leaves from curry. Transfer to serving bowls. Serve with a dollop of cucumber yogurt and mango chutney (if using). Garnish with cilantro leaves (if using).
Nutrition Facts : Calories 281.7, Fat 7.7, SaturatedFat 1.6, Cholesterol 73.9, Sodium 831.8, Carbohydrate 21.3, Fiber 5.5, Sugar 9.1, Protein 32.1
CURRIED CHICKEN WITH LENTILS
I came up with this to use up some ingredients I had on hand. It's sort of like a dahl, but with chicken and a few other untraditional ingredients. Serve over rice, or just eat with naan or a piece of crusty bread.
Provided by rpgaymer
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat the ghee in a large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes.
- Add the garlic, serrano peppers, fennel seeds & cumin seeds. Cook for a further 2-3 minutes, while stirring, until the seeds are slightly toasted and fragrant.
- Add the ginger, curry powder, turmeric, garam masala, black pepper & salt. Saute for just about a minute.
- Add the chicken to the pot and brown a bit, until no longer pink, for about 5 minutes.
- Finally, stir in lentils, tomato sauce, chicken broth, and spinach. Bring to a boil, then lower heat & simmer while covered for 45 minutes. Stir every 15 minutes or so, and add water if mixture gets a bit too dry.
- Once the lentils are cooked, the curry is done. Remove from heat, and stir in yogurt. When serving, top with parsley and eggs.
CURRIED LENTILS WITH YOGURT
In this easy to prepare side dish, yogurt softens the intensity of curry while allowing the spice to impart its distinct, aromatic flavor.
Provided by Sharon123
Categories Lentil
Time 41m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
- Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
- Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
- Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
- Drain lentil mixture in strainer; transfer to large serving bowl.
- Fold in yogurt mixture, carrot, and parsley.
- Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.
CHICKEN AND YOGHURT CURRY
A tasty Northern Indian Curry - not too hot, and easy to prepare--extra chili or hot sambal can be added by the individual--if they are hot heads!!
Provided by JoyfulCook
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
- Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
- Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
- Serve with rice, and accompaniments.
CHICKEN AND RED LENTIL CURRY
A chicken curry feast for the family, that's really simple to make and you can make it as mild or as hot as you like, depending on the curry powder you use.
Provided by English_Rose
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat half of the oil in a large pan and add the onion and pepper. Cook gently for 8-10 mins, until softened. Stir in the garlic and ginger and spices, and cook for 1 - 2 mins more.
- Add the remaining oil and the chicken, and cook for 2-3 mins until coated in the spice mixture. Stir in the stock and lentils, bring to the boil then cover and simmer for 25 mins, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
- Stir in half the yogurt and cover; simmer for a further 5 minutes.
- Spoon the curry into individual bowls with basmati rice, and top with the remaining yogurt and a sprinkling of almonds.
Nutrition Facts : Calories 572.2, Fat 28.5, SaturatedFat 5.5, Cholesterol 79.2, Sodium 312.1, Carbohydrate 39.2, Fiber 15.1, Sugar 7.6, Protein 41.4
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.
CURRIED LENTIL STEW WITH GINGER YOGURT
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add garlic and curry powder; stir 1 minute. Add 4 cups broth and lentils; bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and almost all liquid is absorbed, stirring occasionally, about 40 minutes. Stir in tomatoes; thin with more broth if mixture is too thick. Season to taste with salt and pepper.
- Combine yogurt and ginger in small bowl. Serve lentil stew, passing ginger yogurt separately.
CREAMY LENTIL & VEGGIE CURRY
Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
- Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.
Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium
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.
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