Simple Chicken Curry
by dubow
Ingredients
Serves 2
Sunflower oil
1 onion / finely chopped
1 clove of garlic / crushed
1 tbsp curry powder
1 tsp whole cumin
2 chicken fillets / cut into strips
250ml chicken stock
80g dried red lentils
Few dollops of crème fraîche
25g cashew nuts / toasted
Serves 2
Sunflower oil
1 onion / finely chopped
1 clove of garlic / crushed
1 tbsp curry powder
1 tsp whole cumin
2 chicken fillets / cut into strips
250ml chicken stock
80g dried red lentils
Few dollops of crème fraîche
25g cashew nuts / toasted
Optional extras
Green beans
Spinach
Sultanas
Green beans
Spinach
Sultanas
Method
Heat a glug of the cooking oil in a large pan and drop in the onion. Cook the onion over low heat till softened, then stir in the garlic and spices. Stir and cook for couple more minutes.
Add another glug of the cooking oil to the spice mixture and add the chicken strips. Cook for couple of minutes until the chicken is evenly coated in the spice.
Add the the stock and lentils, stir, bring to the boil then cover and simmer for 20-25min. Stirring the mixture every now and then, until the lentils are tender and the chicken is cooked through.
Stir in the crème fraîche, cover, and simmer for another 5 min.
Serve on a bed of rice, topped with toasted cashew nuts.
Heat a glug of the cooking oil in a large pan and drop in the onion. Cook the onion over low heat till softened, then stir in the garlic and spices. Stir and cook for couple more minutes.
Add another glug of the cooking oil to the spice mixture and add the chicken strips. Cook for couple of minutes until the chicken is evenly coated in the spice.
Add the the stock and lentils, stir, bring to the boil then cover and simmer for 20-25min. Stirring the mixture every now and then, until the lentils are tender and the chicken is cooked through.
Stir in the crème fraîche, cover, and simmer for another 5 min.
Serve on a bed of rice, topped with toasted cashew nuts.
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