Prep 20 mins
Cook 1 hr 20 mins
I am not sure if I should list this under Indian, or English foods since it was a creation by English folks who found themselves in India. I found this in one of my cookbooks. Since I make my meal plans off of RecipeZaar exclusively I have not been using the cookbook. I figured I would put a few here so I can use them. The cookbook is "Red Hot" the ingredients list and directions have been slightly altered. This book was written in the UK I changed things a little to be clearer to me and other US readers. If you would like different measurements let me know, the book has things in metric and imperial measures also.
- 4 tablespoons butter
- 1 1⁄2 lbs chicken pieces, skin on
- 1 onion, chopped
- 1 carrot, chopped
- 1 small turnip, chopped
- 1 tablespoon curry powder, to taste
- 4 whole cloves
- 6 black peppercorns, lightly crushed
- 1⁄4 cup lentils
- 3 1⁄4 cups chicken stock
- 1⁄4 cup golden raisin
- salt & fresh ground pepper, to taste
- Melt butter in deep sided frying pan (if you have one big enough) or stock pot, brown chicken over medium high heat, when brown set chicken aside.
- Add chopped onion, carrot and turnip to the frying pan and cook, stirring occasionally until they are lightly browned. Add the curry powder, cloves and black peppercorns and cook for 1-2 minutes before adding the lentils.
- Add stock to pan, bring to boil then add the raisins, chicken, and juices from chicken. Cover and simmer over low heat for about 1 1/4 hours.
- Remove the chicken from the pan and discard the skin and bones. Chop the chicken into bite sized pieces, return to the soup and heat until chicken is warmed.
- The recipe suggests using red lentils for a nice color but states you can also use green or brown ones.