This dish takes 10 minutes to prepare and cooks for 2 hours by itself to deliver tender fall off the bone chicken in a delicious dal lentil sauce.
Make the chicken stock in advance and freeze it.
Ingredients for 4 People
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8 Chicken thighs on the bone and skin on
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250g Red lentils
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1 Large White onion finely diced
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4 vine tomatoes finely chopped
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1 pint chicken stock – 1 Roast chicken carcass, 2 chopped carrots, 1 chopped white onion and 2 sticks of celery bruised. Cover with water and bring to a boil then summer for 2 hours. Drain and reduce the liquid to around 1 pint.
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6 TBSP Vegetable oil
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2 TBSP Tomato Puree
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4 TSP Curry Powder
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2 TSP Garam Masala
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1 TSP Fennel Seeds
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2 TSP Sugar
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Water
Method
In a large pot fry the chicken thighs in the oil over a high heat until the skin and underside are crispy and browned.
Add the diced onion, curry powder and fennel seeds and cook for a further 2 minutes stirring well.
Add the lentils, chopped tomatoes, sugar and the stock and bring up to a boil then simmer for 2 hours.
Top up with extra water as needed to prevent drying out. When the chicken is tender add the garam masala and tomato puree and stir in for the last couple of minutes.
Serve over white rice and optionally garnish with slices of egg, tomato and cucumber or similar.
Gavin McArdell
www.CurryFrenzy.com
