Chicken and Lentil Korma

There aren't many things we like about cold weather… but one of them has to be curries! This mild and creamy chicken and lentil curry is the perfect meal for a cold evening (not to mention budget friendly).

Chicken and Lentil Korma

Serves 4          

You will need

For the chicken:

4 Chicken thighs, bone in, skin on

Hot masala powder

1 L hot chicken stock

For the curry:

Vegetable oil

1 brown onion, chopped

2 garlic cloves, sliced

1 – 2 red chillies, sliced (remove seeds if you want it milder)

1 Tbls Korma Curry Paste (about 50g) – We like the one from Woolworths

1 can coconut milk

1 can lentils (400g), drained

Smoked salt (plain salt will do)

For serving:

Fresh coriander

Tomato

Red onion

Cucumber

Naan bread

Basmati rice

How to make it

For the chicken:

Heat a pressure cooker.

Generously season the chicken thighs with masala powder.

Place the chicken thighs skin side down in the warm pot.

Fry for a few minutes until the fat starts to seep out and the skin starts to brown.

Turn over and brown on the other side for a minute or two.

Cover the thighs with hot chicken stock and cook in the pressure cooker for 15 minutes. 

Turn off the heat and let it stand for 10 minutes.

The thighs should be super tender and fall-off-the-bone soft.

Once the chicken has cooled, remove the skin and discard.

Using your hands, strip the chicken meat off the bones and discard the bones.

NOTE: If you don’t have time, you can use a cooked store bought chicken.

For the curry:

Heat some oil in a deep heavy based pot.

Gently fry the onion until soft.

Add the garlic, turn up the heat and fry for another 2 minutes.

Add the chilli and fry for another minute.

Add the curry paste and fry for a minute or two until the onion is well coated and becomes fragrant.

Add the coconut milk, lentils and cooked chicken. Stir gently to combine all the ingredients.

Bring to the boil, remove from heat and serve.

Serving:

Serve with basmati rice, naan bread and a salad of chopped tomato, red onion & cucumber.

Garnish with fresh coriander leaves.