Rory O’Connell’s Chicken & Lentil Curry
This flavoursome dish can be prepared ahead of time and gently reheated when needed.
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
70
MINUTES
Ingredients
250g red split lentils
75g finely chopped onion
1 hot green chilli, de-seeded and finely sliced
2 tsp of cumin seeds, toasted and ground
1 level tsp turmeric powder
1 tsp peeled and finely chopped fresh ginger
1.5lt water
1.35kg skinned chicken legs (drumsticks and thighs)
2 tbsp vegetable oil
1 tsp whole cumin seeds
4 cloves of garlic, peeled and finely chopped
Quarter tsp cayenne pepper
2 tbsp lemon juice or to taste
Quarter tsp garam masala
2 tbsp chopped coriander leaves
Method
Placed the lentils, onion, chilli, ground cumin, turmeric, half of the ginger and water in a saucepan and bring to a simmer. Place a lid on top, very slightly ajar, and cook at a bare simmer for 45 minutes.
Add the chicken and a good pinch of salt and return to a simmer.
Cover as before and cook for a further 20 minutes or until the chicken is cooked. Keep an eye on what is happening in the saucepan as it may be necessary to stir with a flat-bottomed wooden spoon every now and then.
Heat the oil in a small frying pan and when hot add the cumin seeds.
They will sizzle straight away so be ready to add the remaining ginger and garlic. Cook until the garlic turns golden brown. Add the cayenne and swirl to mix andimmediately add the contents of the frying pan to the chicken and lentils.
Now add the lemon juice and garammasala, stir and cook at a simmer for another five minutes.
Taste and correct seasoning. Scatter the coriander over the dish just before serving.
