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    You are in: Home / Recipes / Bombay Chicken with Red Split Lentils Recipe
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    Bombay Chicken with Red Split Lentils

    Bombay Chicken with Red Split Lentils. Photo by justcallmetoni

    1/1 Photo of Bombay Chicken with Red Split Lentils

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Pete Lobert's Note:

    This is so fabulous. Oh my gosh it is delicious and actually not that hard to make. You can find turmeric and garam marsala at any Indian Food store and most Asian food stores. It has a super spicy (not hot but strong flavor) Indian flavor and can be hot depending on how much ground red pepper you put in.

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    Units: US | Metric


    1. 1
      Combine the lentils, onion, green chili, ground cumin, turmeric, half of the chopped ginger and 6 cups water in a big heavy pot.
    2. 2
      Simmer and cover leaving lid slightly ajar for 45 minutes.
    3. 3
      Next add chicken (cut into small pieces) and salt.
    4. 4
      Bring mixture to a boil and then simmer for another 30 minutes or until the chicken is tender.
    5. 5
      Next get a small pan out and put the tablespoon of oil in it.
    6. 6
      When hot, put in the whole cumin seeds.
    7. 7
      As soon as the seeds begin to sizzle (this just takes a few seconds) put in the remaining ginger and garlic.
    8. 8
      Saute until garlic is slightly brown.
    9. 9
      Now put in the red pepper and lift the pan up immediately and dump everything into the pot with chicken and lentils.
    10. 10
      Finally, add the lemon juice, sugar, and garam marsala.
    11. 11
      Stir to mix and cook for another 5 minutes or so.
    12. 12
      You can top each serving with fresh cilantro if desired.

    Ratings & Reviews:

    • on August 22, 2003


      A simple to make, extremely tasty curry. I used thighs instead of the breasts (like them better) and a bit more lemon juice, but otherwise followed the recipe. We ate this with saffron potatoes, a tomato, cucumber and yoghurt salad, and naan bread to dip in the yummy juices of this curry. Thanks for the recipe Pete.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2013

      I have grown up eating this dish and I love it. Great for winter days. I always end up adding more salt to taste and eat it with bread isnt attractive to look at but tasty and you filling too. Its supposed to belike a thicker stew so the people who have negative comments are commenting on things that are supposed to be with this dish. Worth trying. My fiance doesnt like anything curry or similar to but loves this.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2005


      When I see a recipe so highly reviewed yet offering the results this one did, I have to wonder if I did anything wrong. The directions were so well written, don't think that was the problem. Was a little disappointed with the resulting texture of this dish. The lentils lost all of their form and color leaving a rather soupy (enough so, we served it in bowls over bulgar pilaf) and green-gray product. The flavor was good, but I chose to add a little extra ginger and garam masala to adjust for our tastes. I think it might have worked better if the chicken and lentil were cooked together reducing the total cooking time leaving you with a more toothy legume. Were certainly dabble as I think this has great potential for us.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Bombay Chicken with Red Split Lentils

    Serving Size: 1 (391 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 395.9
    Calories from Fat 59
    Total Fat 6.6 g
    Saturated Fat 1.1 g
    Cholesterol 68.4 mg
    Sodium 1400.6 mg
    Total Carbohydrate 41.8 g
    Dietary Fiber 7.3 g
    Sugars 2.2 g
    Protein 43.0 g

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