Fragrant Chicken Curry
|Vegetable stock||16 Fluid Ounce (475 Milliliter / 2Cups)|
|Red lentils||3 Ounce (75 Grams / 1/2 Cup)|
|Mild curry powder||30 Milliliter (2 Tablespoon)|
|Ground coriander||2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Chicken thighs||8 , skinned|
|Shredded spinach||8 Ounce (Fresh / Frozen, Thawed, 225 Grams)|
|Chopped fresh coriander||15 Milliliter (1 Tablespoon)|
|Black pepper||To Taste|
|Coriander sprig||3 (Fresh Ones, For Garnish)|
|Basmati rice||1⁄2 Cup (8 tbs) (White / Brown, For Serving)|
|Pappadum||4 , grilled (For Serving)|
1. Rinse the lentils under cold running water. Put in a large, heavy-based saucepan with the curry powder, ground coriander, cumin seeds and stock.
2. Bring to the boil, then lower the heat. Cover and simmer gently for 10 minutes.
3. Add the chicken and spinach. Replace the cover and simmer gently for a further 40 minutes, or until the chicken has cooked.
4. Stir in the chopped coriander and season to taste. Serve garnished with fresh coriander and accompanied by the rice and grilled poppadums.