Poultry and Game Recipes - Indian Chicken and Lentils Recipe

  
 

Poultry and Game Recipes - Indian Chicken and Lentils Recipe

Ingredients

Serve 4

  • 500 g/1 lb dried split peas or lentils

  • 1.2 liters/2 pints water

  • 175 g/6 oz ghee or 5 tablespoons vegetable oil

  • 2 large onions, sliced

  • 4 garlic cloves, sliced

  • 6 cloves

  • 6 cardamoms

  • 1 1/2 teaspoons ground ginger

  • 2 teaspoons garam masala

  • 2 1/2 teaspoons salt

  • 1.5 kg/3 lb oven-ready chicken, skinned, boned and cut into 8 pieces

  • 500 g/1 lb frozen leaf spinach

  • 4 large tomatoes, skinned and chopped

Method:

  1. Place the split peas or lentils in a large saucepan. Add the water and bring to the boil. Cover the pan, lower the heat and simmer for 15 minutes.

  2. Heat the ghee or oil in a large, heavy-based saucepan. Add the onions and garlic and fry for 4-5 minutes until soft.

  3. Add the spices and salt and fry, stirring constantly, for 3 minutes. Add the chicken and brown on all sides, then remove and drain on absorbent kitchen paper.

  4. Add the spinach and tomatoes to the saucepan and fry over a low heat, stirring occasionally, for 10 minutes.

  5. Mash the peas or lentils in their cooking water and then stir them into the spinach mixture.

  6. Return the chicken to the pan, cover with a tightly-fitting lid and simmer gently for 45 minutes, or until the chicken is cooked and tender.