Recipe by Pete Lobert
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.
Top Review by JustJanS
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.
- 295.73 ml red lentils
- 1 medium onion, chopped fine
- 1-1 hot green chili, finely sliced
- 9.85 ml ground cumin
- 2.46 ml ground turmeric
- 4.92 ml finely sliced ginger (or more to taste)
- 1419.54 ml water
- 4-6 boneless skinless chicken breasts
- 11.09 ml salt
- 14.79 ml oil
- 4.92 ml whole cumin seed
- 2-4 clove garlic
- 2.46-3.69 ml ground red pepper
- 29.58 ml lemon juice
- 2.46 ml sugar
- 1.23 ml garam masala
Directions See How It's Made
- Combine the lentils, onion, green chili, ground cumin, turmeric, half of the chopped ginger and 6 cups water in a big heavy pot.
- Simmer and cover leaving lid slightly ajar for 45 minutes.
- Next add chicken (cut into small pieces) and salt.
- Bring mixture to a boil and then simmer for another 30 minutes or until the chicken is tender.
- Next get a small pan out and put the tablespoon of oil in it.
- When hot, put in the whole cumin seeds.
- As soon as the seeds begin to sizzle (this just takes a few seconds) put in the remaining ginger and garlic.
- Saute until garlic is slightly brown.
- Now put in the red pepper and lift the pan up immediately and dump everything into the pot with chicken and lentils.
- Finally, add the lemon juice, sugar, and garam marsala.
- Stir to mix and cook for another 5 minutes or so.
- You can top each serving with fresh cilantro if desired.