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Chicken Dahl- now this doesnt look apetising but it tastes excellent
(and for the vegos out there leave out the chicken)
a cup of red lentils, washed (or brown if you prefer for a different texture, pre-cooked til tender)
a small onion
3-4 cloves garlic
inch of fresh ginger
1/2 teaspoon cinnamon
1/2 teaspoon Garam Masala
3-4 cloves
1/4teaspoon ground cardomon
1/4 teaspoon crushed caromon seeds
1/4-1/2 teaspoon chilli flakes or fresh chilli-depends how hot you like it
I/2 capsicum roughly chopped
250 grams chopped spinach
2 cups chicken or vegetable stock
1 chicken fillet cut in two cm cubes (roughly)
In a large saucepan or high sided frying pan, add few splashes of oil fry the onion til translucent then add garlic, ginger and chilli fry for 2-3 minutes, then add dry spices.
Keep an eye on it at this point as the dry ingredients soak up the oil and it can burn pretty easily, add a little more oil if you think its too dry and fry for a minute.
Add in the lentils and fry for 1 minute then add the stock and let it come back to the boil for a minute.
Add the raw cut chicken
Add in water so the mixture in the pan is cover by a centimetre of liquid, lower the heat so it is just simmering. put the lid on and check and stir every two-three minutes. (It will take about 20 minutes for the lentils to become mushy, but if you used brown lentils they will be soft but hold their shape)
at the twenty minute mark most of the liquid should be absorbed, if the lentils are still a bit too chewy add more liquid and keep cooking until it is the consistency you like.
Add the chopped spinach, mix it through and finally add the capsicum and stir until its hot
serve with basmati rice, lime or mango pickle and pappadums, microwave rather then deep fry them as a healthier alternative
(and for the vegos out there leave out the chicken)
a cup of red lentils, washed (or brown if you prefer for a different texture, pre-cooked til tender)
a small onion
3-4 cloves garlic
inch of fresh ginger
1/2 teaspoon cinnamon
1/2 teaspoon Garam Masala
3-4 cloves
1/4teaspoon ground cardomon
1/4 teaspoon crushed caromon seeds
1/4-1/2 teaspoon chilli flakes or fresh chilli-depends how hot you like it
I/2 capsicum roughly chopped
250 grams chopped spinach
2 cups chicken or vegetable stock
1 chicken fillet cut in two cm cubes (roughly)
In a large saucepan or high sided frying pan, add few splashes of oil fry the onion til translucent then add garlic, ginger and chilli fry for 2-3 minutes, then add dry spices.
Keep an eye on it at this point as the dry ingredients soak up the oil and it can burn pretty easily, add a little more oil if you think its too dry and fry for a minute.
Add in the lentils and fry for 1 minute then add the stock and let it come back to the boil for a minute.
Add the raw cut chicken
Add in water so the mixture in the pan is cover by a centimetre of liquid, lower the heat so it is just simmering. put the lid on and check and stir every two-three minutes. (It will take about 20 minutes for the lentils to become mushy, but if you used brown lentils they will be soft but hold their shape)
at the twenty minute mark most of the liquid should be absorbed, if the lentils are still a bit too chewy add more liquid and keep cooking until it is the consistency you like.
Add the chopped spinach, mix it through and finally add the capsicum and stir until its hot
serve with basmati rice, lime or mango pickle and pappadums, microwave rather then deep fry them as a healthier alternative