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    You are in: Home / Recipes / Chicken, Lentil, Potato Curry Recipe
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    Chicken, Lentil, Potato Curry

    Chicken, Lentil, Potato Curry. Photo by Crechemom

    1/1 Photo of Chicken, Lentil, Potato Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Crechemom's Note:

    I can't remember where I got this recipe from. I probably first cooked it over 12 years ago and it is now on a handwritten scrap of paper.

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    Units: US | Metric


    1. 1
      Fry the lentils, garlic and onions in the butter. Add the ginger and curry powder and continue to cook for 10 minutes over a low heat.
    2. 2
      Add the chicken and potatoes. and cook for another 5 minutes.
    3. 3
      Add the tomatoes and enough water to cover the mixture.
    4. 4
      Cover and cook until all the water is absorbed (about 20- 30 minutes) Add the yoghurt and chutney and season.
    5. 5
      Mix well and serve with boiled rice.

    Ratings & Reviews:

    • on September 09, 2014


      2 ounces butter = 4 tablespoons butter<br/><br/>I was following along on the directions and didn't realize I had omitted the chili powder until it was about done. Cooking the lentils/onions/garlic in the butter for 10 minutes seemed a little long, as the lentils were starting to burn from lack of liquid. Perhaps I had the temp too high. The water quantity added later seemed a little subjective depending on the type of pan used, and I had to add a little more as the lentils were still a tad crunchy when the water was gone. It did make a walloping quantity of cheap food, and I liked it even if the teen was not so thrilled. I'm thinking I could easily add extra potatoes and just leave the chicken out for a nice vegetarian meal and I doubt anyone would notice. It made a nice meal with naan and basmati rice.

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    • on May 13, 2007


      Our whole family loved this simple curry. It was easy to make, with simple ingredients, and made massive quantities (we reckon it would serve six) very economically - plus, it reheats well. My husband said it was his favourite sort of curry, and he wants to take the leftovers to work tomorrow for lunch. I added the chilli powder with the other spices (it wasn't mentioned in the instructions), and simmered for 30 minutes in step 4, but otherwise followed the recipe exactly. Served with basmati rice, and some extra yoghurt and mango chutney on the side, it was delicious, and highly recommended. Reviewed for PAC, Spring 2007.

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    Nutritional Facts for Chicken, Lentil, Potato Curry

    Serving Size: 1 (390 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 549.1
    Calories from Fat 214
    Total Fat 23.7 g
    Saturated Fat 10.7 g
    Cholesterol 103.6 mg
    Sodium 176.1 mg
    Total Carbohydrate 47.7 g
    Dietary Fiber 8.9 g
    Sugars 5.3 g
    Protein 38.3 g

    The following items or measurements are not included:

    mango chutney

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