Chicken and lentil curry
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4-6 |
| Cooking Time: | 50 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 6 Salad onions,chopped
- 1 Small papaya, chopped
- Brown basmati rice, cooked according to package instructions, for serving
- small handful Coriander chopped, for serving
- 1 x 400 g Lentils, drained and rinsed
- 1 x 50 g Korma curry paste
- Free-range chicken thighs and drumsticks
- salt to taste
- fresh coriander, to garnish
- 1 tsp fresh chilli, chopped
- lemon juice
- 400 ml coconut milk
- 1/2 tsp crushed garlic
- 1 onion, thinly sliced
- sea salt and freshly ground black pepper, to taste
- 2 tbsp sunflower oil
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Cooking Instructions
- Brown the chicken in the oil.
- Remove from the heat and season. Add the onion to the pan and fry gently until soft and just starting to colour. Stir in the garlic, then the curry paste. Gradually stir in the coconut milk and bring to a simmer.
- Return the chicken to the pan and add the lentils. Simmer for 30 minutes, semi-covered, or until the chicken is very tender.
- Sprinkle with chopped coriander.
- Serve with the papaya salsa and brown basmati rice.
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