The cardamom really brings the fragrance to this Indian classic. Lentils never tasted so good...
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Serves
4
Coriander
Onion
Chilli
Garam Masala
Tomato
Red Lentil
Garlic
Cardamom
Ginger
Skinless Chicken Thigh
Chicken Stock Cube
Yoghurt
Salt
Black Pepper
Olive Oil
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Serves
4
Coriander
Onion
Chilli
Garam Masala
Tomato
Red Lentil
Garlic
Cardamom
Ginger
Skinless Chicken Thigh
Chicken Stock Cube
Yoghurt
Salt
Black Pepper
Olive Oil
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Step 1.
Finely chop your onion, a large knob of ginger, green chillies and garlic cloves. Dice your chicken thighs into bite-size pieces.
Step 2.
Place a large frying pan on the heat. Add a drizzle of olive oil. Add your chopped onion. Add garam masala and bashed cardamom pods. Mix together.
Step 3.
Add your ginger, green chillies and garlic. Cook for a further 2 minutes, making sure everything is coated in the spices. Add your chicken thighs.
Step 4.
Cook the meat on a medium to high heat until it starts to brown. Add red split lentils. Mix together.
Step 5.
Add two tins of chopped tomatoes and crumble in a chicken stock cube. Fill each tin ¾ of the way with water and add that too. Season with salt and pepper, stir, and cover. Leave on a low heat for 35 minutes.
Step 6.
Remove the lid and give the curry a good mix to prevent lentils from sticking. Add a large handful of chopped coriander and remove the curry from the heat.
Step 7.
Add 2 big tablespoons of plain yoghurt and fold it through the curry. Serve whilst hot with extra coriander leaves scattered on top. Enjoy!
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