Chicken Lentil Curry
Approx 4 Portions
Chicken Lentil Curry
4 x Chicken Thighs (Bone in or boneless)
1 x White onion (Peeled & diced)
4 x Garlic cloves (Peeled & grated)
2 tsp x Fresh ginger (Peeled & grated)
2 x Tomatoes (Diced)
4 tbsp x Curry powder
1 tsp x Turmeric powder
2 tsp x Cayenne pepper (Optional for extra heat)
2 tsp x Paprika
1 x Red bell pepper (De seeded)
411g/14.5 oz x Can of chopped tomatoes
400ml/13.5floz x Coconut milk
1 tbsp x Vinegar
100g/1/2 Cup x Green lentils (Rinse in water)
1 tsp x Dried yeast
125ml/4.2fl oz x Milk (Warm 35c/95f)
1 tsp x Sugar
1 Pinch x Salt
300g/10.5oz x Bread Flour
100g/3.5oz x Greek Yogurt
15ml/3tbsp x Oil (Of Your Choice)
1 Sprig x Coriander/Cilantro or Parsley (Optional)
1) Heat the milk up into a small pan bringing it up to 35c/95f. If it gets too hot allow it to cool down before adding the yeast. Once you have added the yeast add one teaspoon of sugar. Mix well until the yeast has dissolved. In a separate bowl add the rest of the ingredients. Lightly mix those ingredients together and then add the milk mix. Knead the dough for 10 minutes until smooth. Place back into the bowl and lightly dust with flour. Cover with cling film and place somewhere warm until doubled in size. Approx 1 hour.
2) Prepare the vegetables and then place a large saucepan onto a medium heat with tablespoon of oil. Once hot add the diced onions, grated garlic and grated ginger. Cook out for 5 minutes until soft, then add the diced peppers followed by the diced tomatoes. Once they have softened add the spices to the pan, followed by the rest of the ingredients. Turn down to a low heat and cook out for one hour. Occasionally stir and top up with water if needed.
3) Place a frying pan on to a medium heat with a tablespoon of oil. Season the skin of the chicken thighs with salt. Sprinkle with a small amount of pepper. Once the pan is hot place the chicken thighs skin side down for 5 minutes until golden. Flip over and cook for a further 5 minutes. Place the chicken thighs into the large saucepan and de glaze the frying pan with a small amount of water. Pour the deglaze into the large saucepan. Place a lid over the large saucepan to cook for 30 – 40 minutes. Stir occasionally if needed.
4) Pre heat the oven to 200c/400f. Place the cast iron pan into the oven to heat up. Knock back the naan bread dough and cut in half. Dust the work surface lightly with flour then carefully roll and shape out each naan bread into a tear shape. But not too big so it can fit into the cast iron pan. Once the pan is hot carefully take it out and place onto a heatproof mat. Lightly oil each side of the naan bread and place straight into the pan one at a time. Place the pan back into the oven and cook for 5 minutes, then carefully flip the naan over and cook for a further 5 minutes. Repeat for the second naan bread.
5) Once the naan bread is ready and the chicken is cooked. Serve up and garnish with cilantro.
If you need more guidance on the dish, feel free to check out the video below on YouTube!