Recipe by Crechemom
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.
Top Review by mamere94
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.
- 170.09 g red lentils
- 2 garlic cloves (I use the ready crushed stuff out of a jar, 2tsp)
- 1 large onion, chopped
- 56.69 g butter
- 4.92 ml ground ginger
- 14.79 ml curry powder
- 4.92 ml chili powder
- 453.59 g chicken breast, boneless and cut into chunks
- 226.79 g potatoes, boiled and diced
- 453.59 g can tomatoes
- 14.79-29.58 ml plain yogurt
- 29.58 ml mango chutney
- salt and pepper
Directions See How It's Made
- 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.
- Add the chicken and potatoes. and cook for another 5 minutes.
- Add the tomatoes and enough water to cover the mixture.
- Cover and cook until all the water is absorbed (about 20- 30 minutes) Add the yoghurt and chutney and season.
- Mix well and serve with boiled rice.