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
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
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
INDIAN-SPICED RICE WITH LENTILS
Categories Ginger Rice Side Sauté Wheat/Gluten-Free Dinner Spice Lentil Winter Cinnamon Clove Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.
- Basmati rice is available at Indian markets and some supermarkets.
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
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