GINGER CURRY CHICKEN WITH LENTILS AND LEEKS
Steps:
- Skin chicken, if desired. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender. Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink (170 degrees F). Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 to 6 servings.
CURRY LENTILS WITH CHICKEN
This is an anitajoye original and it is delish! It's great crockpot dish. Start it in the morning and it will be ready for dinner. You can serve it over Basmatti rice, or eat alone as a soup
Provided by WonderMima
Categories Curries
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 190.8, Fat 5.2, SaturatedFat 1.4, Cholesterol 31.1, Sodium 457.6, Carbohydrate 19.5, Fiber 6.8, Sugar 4, Protein 17.3
CURRIED CHICKEN WITH LENTILS
I came up with this to use up some ingredients I had on hand. It's sort of like a dahl, but with chicken and a few other untraditional ingredients. Serve over rice, or just eat with naan or a piece of crusty bread.
Provided by rpgaymer
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
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.
GINGER CURRY CHICKEN
Make and share this Ginger Curry Chicken recipe from Food.com.
Provided by Julesong
Categories Chicken
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry.
- Mix flour, salt and pepper; dredge chicken pieces to coat evenly.
- In a heavy skillet with a tight lid, heat oil and butter.
- Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.
- Remove from skillet and set aside.
- Add onion and cook until golden.
- Add curry powder and cook for 2 minutes.
- Add curry powder and cook for 2 minutes.
- Gradually beat in water and cream, cook until thickened.
- Add chicken stock base and ginger, stir, and return chicken to skillet.
- Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.
- Transfer to heated platter and surround with lime wedges.
- Serve with rice.
GINGER CHICKEN
This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
- Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
- Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.
Nutrition Facts : Calories 310 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.29 milligram of sodium
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