Chicken Lentil Curry Recipes

JOOLS' EASY CHICKEN CURRY

Steps:

• Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
• Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
• Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
• Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
• Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
• When the time's up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
• Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.

LENTIL CHICKEN CURRY

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

CHICKEN-LENTIL CURRY SOUP

Steps:

• Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
• Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.
• Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.

CHICKEN AND LENTILS

Steps:

• Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
• Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
• Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
• Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

CHICKEN, LENTIL, POTATO CURRY

Steps:

• Fry the lentils, garlic and onions in the butter. Add the ginger and curry powder and continue to cook for 10 minutes over a low heat.
• Add the chicken and potatoes. and cook for another 5 minutes.
• Add the tomatoes and enough water to cover the mixture.
• Cover and cook until all the water is absorbed (about 20- 30 minutes) Add the yoghurt and chutney and season.
• Mix well and serve with boiled rice.

CHICKEN AND RED LENTIL CURRY

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.

CHICKEN AND LENTIL CURRY WITH CUCUMBER YOGURT

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).