Chicken and Lentil Curry

    55 minutes

    If you can find fresh curry leaves you have to try this simple aromatic curry. Serve with basmati rice and cucumber raita.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 750g chicken thigh meat, diced
    • 1/3 cup red lentils
    • 2 teaspoons black mustard seeds
    • 40 fresh curry leaves
    • 1 cup water
    • salt and freshly ground black pepper to taste
    • juice of 1 lime

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat the vegetable oil in a heavy saucepan and brown the chicken meat on all sides. Remove the chicken and set aside.
    2. Add a little more oil and fry the lentils for two minutes over medium heat. Add the mustard seeds and half the curry leaves and stir once. When the mustard seeds begin to pop, return the chicken to the pan and add the water. Season to taste and simmer 20-30 minutes, until the lentils are mushy. You may need to add more water.
    3. A couple of minutes before serving, add the remaining curry leaves, simmer, then add the lime juice.

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