Lentils are used to thicken the sauce in this mild, fragrant curry, and fresh coriander gives the dish a really distinctive, fresh taste. The generous quantities of spinach mean that you won't need an additional vegetable dish to balance the meal.
This recipe is taken from "Best-ever Slow Cooker, One-pot and Casserole" cookbook.
Ingredients:
75 g red lentils (1/2 cup)
2 tbsp curry powder (for example, Hot Madras)
2 tsp ground coriander
1 tsp cumin seeds
350 ml hot chicken or vegetable stock (1 1/2 cups)
6-8 chicken thighs, skinned
225 g shredded spinach
300 ml water (1 1/2 cups)
chopped fresh coriander leaves to sprinkle
salt and pepper to taste
Method:
Rinse the lentils under cold running water. Drain well, then put in the saucepan with the curry powder, ground coriander, cumin seeds and stock.
Cover and cook for 15 minutes, until the lentils are half-cooked and almost all liquid is absorbed. Remove from heat.
Sprinkle the chicken with some black pepper and salt.
Heat some oil in a deep frying pan and fry the chicken until brown. Remove from the pan.
Add the lentils to the frying pan with water.
Add the chicken to the lentil mixture, pressing it down in a single layer.
Cover and cook until the chicken is tender, and the lentils are cooked through.
Add the spinach to the pan, pressing it down into the hot liquid.
Cover and cook for 3-5 minutes until wilted.
Stir in the chopped coriander leaves.
Season the curry with salt and pepper to taste, serve garnished with fresh coriander sprigs and accompanied with basmati rice and poppadums.
Bon Appetit!
