This meal is protein packed. Protein upon protein upon protein! Chicken, chickpeas and lentil curry in a delicious and flavorful sauce. Curry is the perfect and comforting meal solution especially in our rainy and gloomy weather right now.
CHICKEN BREAST BAKE
Chicken breast works better than any other part of the chicken both for easier cooking and eating. As this is a soup stew kind of base you don’t want to get all messy eating it from spoon to fingers. The combination works.
HOW EXACTLY TO ROAST THE CHICKEN?
Place the chicken breasts on a hot skillet which is lightly greased and let it cook for approximately 4 minutes on each side until golden brown both sides. If you want to use a store bought rotisserie chicken then that would speed things up right? In which case you can jump right to the sauce stew part of the recipe.
I find chicken breast to be really easy to cook so I prefer to cut the buying part out and place the chicken in a hot skillet lightly seasoned with salt and pepper and cook till golden brown on both sides.
The grilled chicken brings its own pan grilled fat flavor to the dish but allowing the sauce to cook on simmer first on its own certainly increases the flavor.
LENTILS AND CHICKPEAS
Rinse the lentils and cook in cold water and salt with one or two bay leaves till tender and set aside. For this recipe canned chickpeas were used which need very little cooking and are only added in the last few minutes. Reserve about two tablespoons of chickpeas to roast and add on top of the finished dish it gives it a crispy spoonful of deliciousness!
OPTIONAL SERVINGS WITH THIS CURRY/VEG SAUCE?
First let me say that we had this dish with crusty bread and nothing else and it was amazing! It really doesn’t need any additions, however depending on the type of meal that you are wanting you can see this list below. You may want to make the meal go further when serving more people or you may want to make it for a home themed dinner, whatever it is, it goes deliciously with or without sides.
CHICKPEA AND LENTIL CURRY
So how do you make the curry part of this? Simple, easy ingredients and this curry base couldn’t get more basic.
If you have read my previous posts you know I always go on and on about how much I love any and all spices. Curried spices always cook anything into something wonderful at least that’s my take. A clear indication of my curry obsession was clear when I posted easy recipe on 7 spice homemade curried chickpeas
Once you cooked the onion and garlic you add in the curry powders and the important thing here is to let the spices cook well into a sauce. Adding the stock and lowering the heat to medium allow it to cook and blend in together.
LOOKING FOR MORE COMFORT FOOD RECIPES?
If you try this Saucy Pork Mince Balls in Pasta please leave a comment below letting me know how it goes! Also, if you take any pictures of your creation and share it on Instagram, please make sure to tag me @anosmickitchen and use the hashtag #anosmickitchen so that I don’t miss your post! Enjoy these saucy mince balls.
CHICKEN CHICKPEAS AND LENTIL CURRY
This meal is protein packed. Protein upon protein upon protein! Chicken, chickpeas and lentils in a delicious and flavorful curry.
- 400 grams chicken breasts
- 1 can chickpeas (reserve about 1 tbsp & a half)
- 1 can chopped tomatoes
- 1 1/2 cups cooked lentils
- 1 tsp masala curry powder
- 1 tsp red curry powder
- 1 tbsp turmeric spice
- 1 tsp salt
- 2 tbsps oil (for onions curry etc)
- 2 tbsps oil (for the chicken)
- 2 cups chicken stock
- 1 chopped onion
- 3 fresh garlic cloves
- 1/4 cup cream
Heat a skillet and rub it lightly with oil. Add the chicken breasts and brown on both sides for about 2 to 3 minutes per side.
Add the 1st cup of chicken stock and cook/simmer on medium heat for 15 minutes or until the chicken has absorbed most of the stock.
Add the oil (for chicken) and braise the chicken to a light golden brown, 2 minutes and set aside in a separate bowl covered in foil to rest.
This would be a good time to roast the 'reserved chickpeas" if you're doing that.
Same pan,heat the oil (for onions) and cook the onion & garlic until slightly translucent.
Add the masala & red curry powder and the turmeric spice. Mix and cook for 2 to 3 minutes before adding the 2nd cup of stock and simmer on low heat for 10 minutes.
Add the canned tomatoes, chickpeas, salt & pepper and continue simmering for another 10 minutes adding stock/water if necessary.
Remove from the heat and allow to cool.
Once cooled down pour the 'gravy' into the processor and whiz into a slightly smoother sauce.
Add half the lentils and whiz once more before pouring back into the pan.
Add the last half of the lentils and the cream and mix.
Roughly slice the chicken and bring back to the pan. topped off with the roasted chickpeas and serve.
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