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Fragrant Chicken Curry Recipe

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  Fragrant Chicken Curry Recipe


Click picture to enlarge

Lentils are used to thicken the sauce in this very mild and wonderfully fragrant chicken curry.  

Fresh coriander give this dish a really distinctive fresh taste. 

The generous amount of spinach means that you won't need an additional vegetable dish to balance out the meal.

KEY POINTS

 Preparation Time:  15 mins  Cooking Time:   4 - 5 Hours
 How Difficult  Easy  Freeze?   No
 Servings

3 portions





INGREDIENTS



Illustration only, rely on the ingredients list below

Metric Imperial
3 medium chicken breasts 3 medium chicken breasts
75 g red lentils 3 oz red lentils
30 ml mild curry powder 2 tablespoons mild curry powder
10 ml ground coriander 2 teaspoons ground coriander
5 ml cumin seeds 1 teaspoon cumin seeds
350 ml boiling chicken stock 12 fl oz boiling chicken stock
225 g shredded spinach 8 oz shredded spinach
15 ml chopped fresh coriander 1 tablespoon chopped fresh coriander
salt and pepper to taste salt and pepper to taste
white or brown basmati rice white or brown basmati rice
poppaddums for 3 poppaddums for 3

COOKING EQUIPMENT
1 Slow Cooker



Turn the cooker on to high heat before starting your preparation, so the cooker is at the right temperature.

Method
  
Place the lentils in a sieve and rinse well under cold running water.

Drain them well and then put them in the cooking pot.

 
Add the curry powder, ground coriander, cumin seeds and the boiling chicken stock.

Cover and cook on high for 2 hours.

 
In the meantime, dice the chicken and chop the coriander.  

Chop the spinach, I cheated and used the shredder attachment on the food processor, this is much easier. 

 
After 2 hours, add the diced chicken to the lentil mixture, press down and make sure the chicken lies in a single layer, this allows the meat to cook more evenly.

Cover and cook on high for 2 hours or until the chicken is just tender.

 
Add the spinach to the pot, pressing it down into the hot liquid.  

Cover and cook for a further 30 minutes until the spinach is wilted.  

Stir in the chopped coriander, season with salt and pepper to taste, then serve.

Cook the rice as per the instructions on the packet. When the rice is cooked, drain it and serve on a plate with the curry on top.

We used white basmati rice which has a lightly fragrance flavour and is also very tasty.

Recipe by .

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