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Poultry and Game Recipes -
Indian Chicken and Lentils Recipe
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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
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1 1/2 teaspoons ground ginger
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2 teaspoons garam masala
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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:
-
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.
-
Heat
the ghee or oil in a large, heavy-based saucepan.
Add the onions and garlic and fry for 4-5 minutes until
soft.
-
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.
-
Add
the spinach and tomatoes to the saucepan and fry
over a low heat, stirring occasionally, for 10
minutes.
-
Mash the peas or lentils in their cooking water and
then stir them into the spinach mixture.
-
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.
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