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Fragrant Chicken Curry

Healthycooking's picture
Ingredients
  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)
  Salt To Taste
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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