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(Feeds 4 people)
500g skinless & boneless chicken breast or thighs (cut into bite size pieces) (I find thighs much more tender)
2 tbsp olive oil
3 stalks celery (chopped)
3 cloves garlic (crushed)
1 medium onion (chopped)
1 red pepper (chopped)
1 large potato (diced) - optional
75g green lentils (uncooked)
1 tbsp flour
2 tsp celery salt
sprinkle of nutmeg
1/2 tsp cumin seeds
2 1/2 tbsp madras curry paste
1 can coconut milk (400ml)
75ml chicken stock
Instructions:
- Begin cooking lentils as per intructions. In the meantime start your curry....
- Blanch potato in salted boiling water, set aside
- In a large pan or wok cook onions and celery in olive oil until the just start to soften, then add garlic and chicken. Cook for about 5 minutes, until chicken is seared.
- Add flour and stir to coat everything. Slowly pour in chicken stock, stir in curry paste and allow sauce to thicken.
- Pour in the coconut milk, add potato and lentils. Add cumin seeds, celery salt and nutmeg. Simmer for about 15-20 minutes to allow sauce to thicken again and all the flavours to mix.
I served my curry with brown rice (although I normally use basmati but ran out) and a slice of herbed naan bread
1 comment:
Your curry looks great and it sounds so simple to pull together - definitely my kind of meal!
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