My First Mild Chicken Curry and Daal

Method

Put 200g of green lentils in a pan with 1 litre of water.

Boil then simmer for 30 minutes.

Separate the lentils from the juice and reserve both.

 

Start the curry

Brown 2 large or 4 medium onions.

Dice or grate, or make a paste of 3 garlic cloves, 1 thumb length of ginger, a 5cm length of fresh turmeric, 1 red chili and 1 lemon grass stalk.

When the onions are nicely browned, add some more oil, and add 2/3 of the garlic and ginger paste, and make it all sizzle and take colour.

(Reserve the remaining paste for the daal)

Add 2 tins of chopped tomatoes and 1 or 2 tsp of salt.

Simmer for 15 minutes.

 

During that time

Make the daal sauce:

Brown 1 large onion then add the 1/3 remaining garlic and ginger paste.

Add 1 tin of chopped tomatoes and 1 tsp salt.

Simmer for 15 minutes.

 

Back to the curry

Add 8 to 12 chicken thighs and coat the meat well in the sauce.

Add a handful or 2 of raisins, according to taste.

You may add 100 to 300ml of good chicken stock if you wish

Simmer for 30minutes

Put the rice on to cook (75g per person).

 

Back to the daal

Add the drained lentils to the sauce

Taste and decide if you want to cook the lentils further, if so add a small ladle of the lentils cooking juice at a time until desired taste.

To finish the curry

Add 1 tin coconut milk or pack of coconut cream. (If using coconut cream, only use the creamy part at first, and add the remaining liquid only after tasting)

Add 2 tsp of garam masala.

 

If the curry is too liquid, leave on a low heat to reduce.

 

If you like fresh coriander, add chopped leaves to the pot at the last minute (and add the chopped up stalks to the daal sauce, together with the ginger paste)

 

Drain the rice, plate and spoon the curry over. Garnish with fresh coriander and sour cream / yoghurt.

 

Enjoy!