Chicken and Lentil Curry
It's Saturday, so it's Fakeaway night! My husband loves my homemade syn free curry and it's really easy to make; it's low fat and healthy....another plus point is that I usually make loads of it, so I always put some in freezer for days when I can't be bothered cooking.
I'm sure some people with disagree with my curry making methods and ingredient list, BUT it works in my house, so I'm sticking with it!
I start with a decent sized pan and add the spices to heat them through.
I use: about 2 teaspoons of Garam Masala, 3 teaspoons of medium curry powder, a heaped teaspoon of turmeric, 1 teaspoon of garlic granules ( use fresh if you prefer), 1 teaspoon ground cumin, 1 teaspoon of chilli powder, 1 teaspoon of Kashmiri chilli powder ( I got this as a free sample from Uncharted Spice ), 1 tablespoon of diced ginger. I let them get warmed up and release some flavour for a few minutes and then add a couple of tablespoons of water. Give this a mix and gradually add a little more water - until it isn't a paste.
Throw in a diced onion, cooking until softened and then slice or dice your chicken fillets. Add the chicken to the pan and give everything a good stir so the chicken is coated in the spice mix. Allow this to cook for a few minutes, stirring regularly to prevent it catching.
At this point, I stir in a handful of dry red lentils, a drained can of chickpeas and a full can of reduced fat coconut milk. It will look like there's too much fluid in the pan but as the lentils cook, they will thicken the sauce. The lentils also bulk out the curry and save me from eating as much rice!!
All you need to do now is leave it to cook on a medium heat. Give it a good 20 minutes for the lentils to cook, throw in some roughly torn coriander leaves, stir occasionally and season with salt and pepper.
I serve mine with a little whole grain rice, a dollop of fat free Greek yogurt and a couple more coriander leaves.
I'm sure some people with disagree with my curry making methods and ingredient list, BUT it works in my house, so I'm sticking with it!
I start with a decent sized pan and add the spices to heat them through.
I use: about 2 teaspoons of Garam Masala, 3 teaspoons of medium curry powder, a heaped teaspoon of turmeric, 1 teaspoon of garlic granules ( use fresh if you prefer), 1 teaspoon ground cumin, 1 teaspoon of chilli powder, 1 teaspoon of Kashmiri chilli powder ( I got this as a free sample from Uncharted Spice ), 1 tablespoon of diced ginger. I let them get warmed up and release some flavour for a few minutes and then add a couple of tablespoons of water. Give this a mix and gradually add a little more water - until it isn't a paste.
Throw in a diced onion, cooking until softened and then slice or dice your chicken fillets. Add the chicken to the pan and give everything a good stir so the chicken is coated in the spice mix. Allow this to cook for a few minutes, stirring regularly to prevent it catching.
At this point, I stir in a handful of dry red lentils, a drained can of chickpeas and a full can of reduced fat coconut milk. It will look like there's too much fluid in the pan but as the lentils cook, they will thicken the sauce. The lentils also bulk out the curry and save me from eating as much rice!!
All you need to do now is leave it to cook on a medium heat. Give it a good 20 minutes for the lentils to cook, throw in some roughly torn coriander leaves, stir occasionally and season with salt and pepper.
I serve mine with a little whole grain rice, a dollop of fat free Greek yogurt and a couple more coriander leaves.
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