Masala Chicken and Lentil Curry
Spice up your mealtime with a curry that’s rich, hearty and full of soul.
Serves: 6
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients:
- 2 Tbsp oil
- 1 large onion, finely sliced
- 2 curry leaves
- 2½ Tbsp Perima’s Kitchen Chicken All-in-One Masala
- 800 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 medium tomatoes, grated or finely chopped
- 2 medium potatoes, peeled and cubed
- 1 x 400 g tin brown lentils, drained and rinsed
- 400-500 ml hot water or chicken stock
- Salt, to taste
- Fresh coriander, to finish
- Basmati rice, roti or sambals, to serve
How To Make Masala Chicken and Lentil Curry
1. Heat the oil in a heavy-based pot. Add the onion and curry leaves and cook until soft and golden.
2. Add the Chicken All-in-One Masala and a splash of water. Cook for 1 minute until fragrant.
3. Add the chicken and stir well to coat. Cook for 5-7 minutes, until lightly browned.
4. Add the tomatoes and cook until they soften and form a rich masala base.
5. Add the potatoes and 400 ml hot water or stock. Cover and simmer for 20-25 minutes, until the chicken is cooked through and the potatoes are tender.
6. Stir in the lentils and simmer uncovered for a further 8-10 minutes, adding a little more liquid if needed.
7. Season to taste, finish with coriander and serve with basmati rice, roti or sambals.