Yields
6 servings
I love lentils! I let the lentils cook down in this curry so they thicken the sauce.
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ingredients
1
Tbsp vegetable oil (15 ml)
8
chicken thighs on the bone, skin removed
1
Tbsp Madras curry powder (15 ml)
Coarse salt and freshly cracked black pepper
1
large onion, chopped
2
clove of garlic, minced
1 ½
Tbsp minced ginger (15 ml)
1
fresh chile, chopped (optional)
1 ½
tsp ground cumin (7 ml)
1
tsp ground coriander (5 ml)
2
bay leaves
½
cup red lentils (125 ml)
1
medium mango, peeled, chopped
2
cup chicken stock (500 ml)
1
can coconut milk (14-ounce can/398 ml)
2
Tbsp chopped fresh coriander (30 ml)
4
green onions, cut into 1-inch pieces
Basmati rice, for serving (optional)
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directions
Step 1
Season the chicken with salt and pepper and 1 tsp curry powder. Heat vegetable oil in a Dutch oven over medium high heat. Add chicken to Dutch oven and sauté until golden brown, about 3 to 4 minutes.
Step 2
Add onion, garlic, ginger, chile, remaining 2 tsp. curry powder, cumin, ground coriander and bay leaves. Sauté until vegetables are soft, about 3 minutes.
Step 3
Add lentils and sauté for 1 to 2 minutes. Add mango, stock and coconut milk.
Step 4
Cover and let simmer until the lentils are soft and creates a thickened sauce, about 35 to 40 minutes. Stir in chopped fresh coriander and green onions. Serve with basmati rice if desired.