Wednesday, May 11, 2011

What's for Dinner? Chicken, Chick Pea and Lentil Curries!


This recipe for chicken curry is makes a great curry base that can be used for a variety of different dishes! Substitute the chicken and chickpeas for beef and peas, paneer (fresh Indian cheese), eggplant, potatoes, vegetables..or even goat or lamb! This recipe will make enough of the curry base for the two dishes, chicken and chickpeas and the spicy lentil dish to follow! However, the recipe is easy to halve if you are only making one of the two dishes! (Please excuse my lack of authenticity).
Serves 4
Curry Base
4-5 roma tomatoes, diced
1 medium onion, diced
3 cloves garlic, minced
2 tbsp curry powder
1 tbsp ground cumin
3 tsp dried coriander
2 tsp garam masala
½ tsp tumeric
cayenne if desired and to taste
1 tbsp onion powder
1 tsp salt

Chicken and Chickpea Curry
6 chicken thighs
1 19oz can of chickpeas, drained
salt
2 cups water
½ of prepared curry base.
Chop onion and tomato. Heat a good sized pot or dutch oven over medium heat and add a splash of oil. Add tomato, onion and garlic to the pot.

Add all spices and cook until onion is soft and tomato has broken down, about 10-15 minutes.
Add ½ water and stir to remove anything stuck to the bottom of the pot. Scrape curry base from the pot and set aside to cool before pureeing. Once the curry base is cool. Puree until smooth in a blender or food processor (I used a magic bullet). The curry base is now ready to use!
 
For chicken and chick pea curry, season 6 boneless, skinless chicken thighs with salt.
Add another splash of oil to the pot (previously used for curry base), once hot over medium heat, add chicken thighs salt side down and season other side.
After 4-6 minutes, flip chicken and brown other side.
Remove chicken from the pot, place on cutting board and cut into bite sized pieces (note – to save this step, cut chicken into bite sized pieces before seasoning and adding to pot – I should have done this).
To the same pot, add 2 cups of water and scrape up browned bits from bottom of pot.
 
Add chicken and HALF of the prepared curry base back to the pot.
Add 1 19oz can chick peas to the pot and reduce heat to a simmer.
Continue to cook, uncovered, stirring occasionally for 10-15 minutes or until sauce thickens slightly. Serve over rice or with lentil recipe to follow!
Spicy Curried Lentils
This lentil recipe uses jalapenos for heat, the jalapeno's have been blackened under the broiler, peeled and the ribs and seeds removed before being added to the lentils!
To roast jalapenos, place them on a cookie sheet or piece of aluminium foil and spritz with cooking spray and place under broiler set to high. Broil 5-10 minutes per side or until peppers are blackened. Remove from oven and wrap in tinfoil, once cool to the touch, peel skin and scrape seeds and ribs from inside. Chop before adding to dish!
  
1 cup red lentils
water (according to package instructions)
salt, pinch
1 onion
1 clove garlic
1 tsp fresh ginger
3 roasted jalapenos, peeled and de-seeded
½ curry base (prepared above)
In a medium saucepan, add a splash of oil and add chopped onion, garlic and ginger. Saute until browned.
  
Add lentils to pot, add water and simmer according to package instructions. (my lentils came out a little softer than I would have liked so check yours frequently and remove from heat when tender – draining excess water if required.
  
Add remaining half curry base to pot and stir to combine with lentils.
Add chopped jalapenos to lentils before serving!
Serve with curried chicken and chickpeas!

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