Curried Rice Lentils Recipe Slow Recipe For Chicken

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LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!



Lentil Curry - mega flavour lentil recipe! image

Recipe video above. This will be an eye opener for you - an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.

Provided by Nagi

Categories     Mains

Number Of Ingredients 16

50g (3 tbsp) butter (, unsalted (sub 2 tbsp neutral oil))
4 garlic cloves (, finely minced (Note 1))
1.5 tbsp ginger (, finely minced (Note 1))
1 onion (, finely chopped (white, yellow, brown))
2 tbsp curry powder (, mild or spicy (your choice!) (Note 2))
1/2 tsp tumeric powder
1/2 tsp cayenne pepper (, optional)
1 1/4 tsp salt
1/2 tsp black pepper
1 cup dried lentils (, green or brown (or any other dried lentils or split peas, Note 3))
400 ml / 14 oz coconut milk (, full fat)
400g/ 14 oz canned tomato (, crushed or diced)
3 cups (750 ml) water
1/2 cup coriander/cilantro (, finely chopped)
Yogurt (, optional)
Basmati rice ((or other rice))

Steps:

  • Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
  • Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
  • Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
  • Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
  • Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
  • Coriander: Stir through half the coriander, then taste and add more salt if needed.
  • Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

Nutrition Facts : Calories 414 kcal, Carbohydrate 36 g, Protein 14 g, Fat 26 g, SaturatedFat 20 g, Cholesterol 22 mg, Sodium 782 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving

CURRIED LENTILS



Curried Lentils image

Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.

Provided by MELANIESAYSHI

Categories     Side Dish     Curry Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 5

½ cup dried lentils
1 cup water
¾ cup canned cream of coconut
1 tablespoon curry paste
salt to taste

Steps:

  • Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g

LENTIL CHICKEN CURRY



Lentil Chicken Curry image

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

1/2 lb Chicken thighs (2 boneless thighs)
1/2 cup Lentils (yellow, red or green)
2 tbsp Oil (canola or coconut)
1/2 cup Onions (diced)
4 Curry leaves (optional)
2 Bay leaves
1 tsp Ginger
1 tsp Garlic
1 Tomato (large, chopped)
2 tbsp Curry powder
1/4 tsp Garam masala
1/2 cup Coconut Milk
1 cup Water (or broth, divided, )
1/2 tsp Tamarind paste (or vinegar)
1/2 tsp Salt
1/2 tsp Pepper

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 LENTILS AND RICE



Curried Lentils and Rice image

This is a recipe I adopted from Zenith's recipe collection when many unloved recipes were put up for adoption. All of her recipes were very good and this is no exception. Here's what Zenith had to say about this dish: A tasty vegetarian one-pot meal. (If you're not a vegetarian, you may wish to make this with chicken broth.)

Provided by spatchcock

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 -2 tablespoon vegetable broth (instead of using oil)
1/2 onion, chopped
3 garlic cloves, minced or put through a press
1/4 teaspoon ground ginger
1/2 teaspoon turmeric
2 -3 teaspoons curry powder, to taste
1 cup brown rice, washed
3/4 cup dried lentils
4 cups water
2 vegetable bouillon cubes
salt
1/3 cup raisins or 1/3 cup currants
1 large tart apple, diced (e.g. Granny Smith)

Steps:

  • Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.
  • Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
  • Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.
  • Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.
  • Cover, reduce the heat, and simmer for 25 minutes.
  • Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
  • Optionally, serve topped with plain yogurt and some more raisins.

Nutrition Facts : Calories 376.7, Fat 2.1, SaturatedFat 0.4, Sodium 16, Carbohydrate 77.5, Fiber 15.1, Sugar 14.7, Protein 13.9

SLOW COOKED CURRIED CHICKEN WITH CAULIFLOWER



Slow Cooked Curried Chicken with Cauliflower image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h20m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons canola oil
6 cloves garlic, minced
2-inch piece fresh ginger, minced
1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)
3 cups chicken broth, low-sodium canned, or homemade
2 cups whole milk plain yogurt
6 bone-in skinless chicken thighs, about 2 1/4 pounds
1 1/2 tablespoons kosher salt
Freshly ground black pepper
1 (1 pound) bag red lentils, picked over (2 1/4 cups)
1 head cauliflower, broken into large florets
2 (16-ounce) cans chickpeas, drained and rinsed
1 bunch fresh mint or cilantro leaves, chopped
1 lemon, cut in wedges

Steps:

  • Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.
  • Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
  • Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.

EASY SLOW COOKER LENTIL CURRY (GLUTEN-FREE, VEGAN)



Easy Slow Cooker Lentil Curry (Gluten-Free, Vegan) image

Thick, rich slow cooker lentil curry that is so easy to make, smells so fragrant, and tastes absolutely delicious. Gluten-free and vegan, this is one meal you'll be making on repeat!

Provided by felicia | Dish by Dish

Categories     Main Dish

Time 5h5m

Number Of Ingredients 11

1 cup dry brown lentils (soaked at least 1 hour)
2 medium yellow onions, peeled and diced
1 medium carrot, peeled and diced
4 garlic cloves, peeled and minced
2 cups tomato sauce
2 cups water, plus more as needed
3 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh chopped parsley, for garnish
Cooked white rice, for serving (optional)

Steps:

  • Combine soaked lentils, diced onions, diced carrots, minced garlic, tomato sauce, water, curry powder, salt, and ground pepper in the slow cooker.
  • Mix well to combine, ensuring that the ingredients are evenly distributed.
  • Turn the slow cooker on to "high" setting, cover and cook for the next 5 hours until lentils are tender. Alternatively if you are preparing the lentils in the morning and will be out the whole day, set the slow cooker to the "low" setting and cook for at least 8 to 10 hours until lentils are tender.
  • Once lentils are tender, check to see if curry is too thick for your liking. If too thick, add 1/2 cup water and mix well and let sit for another 5 minutes in the slow cooker before serving.
  • Serve this delicious lentil curry with white rice and fresh chopped parsley for garnish.

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