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Chicken Lentil Curry Recipe

Name: Chicken Lentil Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 1 bunch of cilantro; 1 large red onion; 2 serrano peppers; 1.5 tsp garam masala; 1 can (400 g) diced tomatoes; 200 g red split lentils; 4 cloves of garlic; 1 tsp crushed cardamom; 30 g fresh ginger; 750 g skinless, boneless chicken thighs; 1 chicken stock cube; 3 tbsp Greek yogurt; 2 tbsp coconut oil

Stashcook

This is a yummy chicken curry with lentils and tomatoes. It has spices like garam masala and cardamom. You cook chicken, lentils, and veggies together to make it. It's good for dinner and has a nice taste.

Ingredients

1 bunch of cilantro

1 large red onion

2 serrano peppers

1.5 tsp garam masala

1 can (400 g) diced tomatoes

200 g red split lentils

4 cloves of garlic

1 tsp crushed cardamom

30 g fresh ginger

750 g skinless, boneless chicken thighs

1 chicken stock cube

3 tbsp Greek yogurt

2 tbsp coconut oil

Method

Dice the chicken thighs into bite-sized pieces.

Finely chop the red onion, ginger, serrano peppers, and garlic cloves.

Heat a large pan over medium heat and add coconut oil.

Add the chopped onion, garam masala, and crushed cardamom to the pan. Cook for 3 minutes until onions are soft.

Add the ginger, serrano peppers, and garlic to the pan. Cook for 2 more minutes.

Increase the heat to medium-high and add the chicken pieces. Cook until they start to brown, about 5 minutes.

Stir in the red split lentils and the can of diced tomatoes. Crumble the chicken stock cube over the mixture.

Fill the tomato can halfway with water and add it to the pan. Season with salt and pepper, stir, and cover. Reduce heat to low and simmer for 35 minutes.

Remove the lid, stir the curry well, and add a handful of chopped cilantro.

Take the pan off the heat and stir in the Greek yogurt until well combined.

Serve the curry hot, garnished with more cilantro leaves.