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Curry is coming to you early this week with this creamy chicken and lentil saag. Packed full of flavour and so much nutritious content, it could actually be served on its own, in a bowl, or with basmati rice. As usual adjust the chilli content to your liking, I think that with the lentils and coconut milk you need a generous amount of chilli. Curry is a fantastic way of feeding a crowd as all the work can be done ahead of time and easily eaten from bowls using a fork at a party. Just an idea.....
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Serves 4-6⠀
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INGREDIENTS
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1 kg boneless chicken thighs⠀
1 birds eye chilli, seeds removed, diced finely or 2 larger red chillies⠀
4 cloves of garlic, diced finely⠀
A thumb-sized piece of raw turmeric, grated finely or 2 teaspoons of dried turmeric ⠀
A thumb-sized piece of fresh ginger, grated finely⠀
100g dried red lentils ⠀
4 onions chopped roughly⠀
1 teaspoon mustard seeds⠀
2 teaspoons medium curry powder ⠀
1 tbsp ground cumin⠀
1 tbsp ground coriander seeds⠀
3 cardamon pods bashed⠀
200g fresh spinach
1 can coconut milk⠀
2 teaspoons honey
300 ml stock
Coriander ⠀
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METHOD
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Sauté the onions in oil until golden in colour. Add the garlic, chilli, turmeric and ginger. Season and stir. Now add the whole chicken thighs, all of the spices and the lime juice. Stir to coat the chicken with the spices on a low heat for 5 minutes. Next add the lentils. Pour in the coconut milk, honey and stock return to the simmer for 1 1/2 hours. Remove from the heat and stir in the spinach. Serve with basmati rice and fresh coriander. ⠀
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