Description
Chicken chickpea lentil curry is an easy weeknight family dinner that's healthy, protein packed and extremely delicious! Simple, everyday ingredients.
Ingredients
Units
Scale
- 400 grams chicken breasts
- 400 grams canned chickpeas (reserve about 2 tbsps.)
- 400 grams 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 canola/vegetable oil)
- 2 tbsps oil (for the chicken canola/vegetable oil)
- 2 cups chicken stock (added as 1 cup each)
- 1 onion (diced)
- 3 fresh garlic cloves (minced)
- 1/4 cup cream
Instructions
- Heat a sauté pan on medium-high heat, add 2 tablespoons oil, heat the oil until it shimmers. Add the chicken breasts and sear each side until a light golden brown. Tilt the pan to swirl the oil towards the chicken but don't forcefully move the chicken. When the chicken is ready, you will be able to turn it over. Add the 1st cup of chicken stock and cook/simmer on medium-high heat for 15 minutes or until the chicken has absorbed most of the stock. Remove it from the pan and set is aside.
- Same pan, heat 2 tablespoons oil and cook the onion & garlic until soft.
- Add both the curry powders 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: South African