Curried Chicken With Lentils Recipes

Steps:

• Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
• Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.
• Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.

Steps:

• Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
• Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
• Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
• Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Steps:

• Preheat a grill or broiler. Brush the chicken with one tablespoon of the oil and sear the chicken, turning it once, until it is brown and just cooked through, about 10 minutes.
• Meanwhile heat the remaining oil in a large, heavy ovenproof casserole. Add the onion, sweet and hot peppers, garlic and ginger and saute until lightly browned. Stir in the cumin. Pare or cut the cooked chicken into chunks and add to the casserole.
• Preheat oven to 350 degrees.
• Stir in the broth. Pick over the lentlis and add them. Bring to a simmer, cover and bake for about 30 minutes, until the lentils are tender. Season to taste with salt and pepper. Serve with yogurt on the side.

Steps:

• Heat the ghee in a large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes.
• Add the garlic, serrano peppers, fennel seeds & cumin seeds. Cook for a further 2-3 minutes, while stirring, until the seeds are slightly toasted and fragrant.
• Add the ginger, curry powder, turmeric, garam masala, black pepper & salt. Saute for just about a minute.
• Add the chicken to the pot and brown a bit, until no longer pink, for about 5 minutes.
• Finally, stir in lentils, tomato sauce, chicken broth, and spinach. Bring to a boil, then lower heat & simmer while covered for 45 minutes. Stir every 15 minutes or so, and add water if mixture gets a bit too dry.
• Once the lentils are cooked, the curry is done. Remove from heat, and stir in yogurt. When serving, top with parsley and eggs.

Steps:

• Put all ingredients but the cilantro in the crock pot. If you want your chicken in a 'shredded' like consistency, put it in now, if you want it less done, add about 1.5 hours before you want to eat it in chunks.
• Leave to cook overnight or start in the morning for dinner.
• Taste to season with salt and pepper and add fresh cilantro.
• stir and enjoy.
• Can be eaten alone or with rice.
• Can be cooked on the stove top as well, but the crockpot is easiest.
• Soooo yummy.

Steps:

• Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat stirring occasionally until softened. Stir in the garlic, curry paste and cumin and cook for 1-2 minutes more.
• Add the remaining oil and the chicken and cook for 2-3 minutes. Stir in the stock and lentils, bring to the boil, cover and simmer for 25 minutes stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
• Stir in the yoghurt and cover, simmer for 5 minutes.
• Serve with basmati rice.