Saturday, December 04, 2004

Supper tonight was Chicken with Lentils. It was delicious and the family wiped the pot clean. This is adapted from a Madhur Jaffrey recipe. I served it with Idli (frozen, microwaveable) and various pickles on the side.

Chicken and Lentils

4-6 Tb. oil, divided
3 bay leaves
5 whole cloves
6 cardamom pods
a 2" stick of cinnamon
A dried chili or some sprinkles of crushed red peppers
I used about 1.5 lbs of b/s chicken thighs, cut into bite sized pieces
2 cans of lentils
1/2 tsp turmeric
2 tsp salt
Juice of 1 lemon
8 oz of green beans - I used frozen
1 can of diced tomatoes or half a can of tomato pureePinch of asafetida (optional but good)
2 cloves of garlic, finely chopped
1.5 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
ground chilies (optional)

In a large pan heat 3 Tb. oil or more as needed. Throw in the bay, cloves, cardamom pods, cinnamon, and red pepper sprinkles. Sizzle for a minute. Put in chicken and brown it all over. Add lemon juice, salt, and pepper. Stir. Add turmeric, lentils, beans, and tomatoes. Simmer for 20 minutes. After the 20 minutes is up, in a separate small pan, heat 1-2 Tb oil, add in asafetida, cumin, garlic, ground coriander,garam masala, and ground chilies if you are using them. Sizzle for a minute or two while stirring. Stir the spice mix into the chicken and lentils and serve.

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