RECIPE
Homestyle Chicken & Lentil Curry
TIME
30 mins
INGREDIENTS
27 items
MAKES
4 servings
Golden-crisped chicken thighs gently braised in a creamy coconut curry of rich TASTY BITE®/MD Madras Lentils and sweet burst cherry tomatoes. Finished with crunchy oven-roasted chickpeas and cooling cucumber-herb yogurt.
INGREDIENTS
- 2 pouches TASTY BITE®/MD Madras Lentils
- 4 bone-in, skin-on chicken thighs (or boneless, ~2 lbs / 900 g)
- 1 tbsp (15 mL) olive oil
- 1 medium yellow onion, diced (200 g)
- 4 cloves garlic, minced (20 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 1/2 tsp (7 g) garam masala
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) turmeric
- 1 1/2 tsp (7 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 1/2 cups (225 g) cherry tomatoes, halved
- 3/4 cup (180 mL) coconut milk
- Juice of 1 fresh lime (30 mL)
Crispy Chickpeas:
- 1 cup (165 g) canned chickpeas, drained and dried
- 1 tsp (5 mL) olive oil
- 1/2 tsp (2.5 g) chilli powder
- 1/4 tsp (1 g) kosher salt
Cucumber Herb Yogurt:
- 1/2 cup (120 mL) plain Greek yogurt
- 1/4 cup (30 g) grated cucumber, squeezed dry
- 1 tbsp (15 g) chopped fresh coriander or mint
- 1 tsp (5 mL) fresh lime juice
- Pinch kosher salt
For Serving:
- Turmeric rice or warm naan
- Pickled red onions
- Fresh coriander leaves or mint
- Charred lime wedges
PRODUCTS USED
Madras Lentils
All Natural Indian Entrée
COOKING STEPS
-
1 Roast the Crispy Chickpeas: Preheat your oven to 425°F (220°C). In a small bowl, toss the dried chickpeas with 1 tsp (5 mL) olive oil, chilli powder, and salt. Spread evenly across a parchment-lined baking sheet and roast for 20 to 25 minutes until crisp and golden brown. Set aside.
-
2 Crisp the Chicken: Pat the chicken thighs thoroughly dry with paper towels and season evenly with salt and black pepper. Heat 1 tbsp (15 mL) olive oil in a large deep skillet or braiser over medium-high heat. Place the chicken skin-side down and cook undisturbed for 6 to 8 minutes until the skin is deeply golden and crisp. Flip and cook for an additional 2 minutes, then transfer to a plate (the chicken will finish cooking in the sauce).
-
3 Sauté Aromatics & Spices: Reduce the skillet heat to medium. Add the diced onion and cook for about 4 minutes until softened and translucent. Stir in the minced garlic, grated ginger, garam masala, smoked paprika, and turmeric; cook for 1 minute until fragrant.
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4 Simmer the Curry: Add the halved cherry tomatoes and sauté until slightly blistered, about 2 to 3 minutes. Stir in both pouches of TASTY BITE®/MD Madras Lentils and the coconut milk. Return the chicken thighs to the pan skin-side up, nestling them into the sauce while keeping the crisp skin exposed. Partially cover and simmer gently for 20 to 25 minutes until the chicken is tender and thoroughly cooked through.
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5 Mix the Yoghurt Sauce: While the curry simmers, whisk together the Greek yoghurt, grated cucumber, chopped fresh coriander (or mint), lime juice, and a pinch of kosher salt in a small bowl. Chill until ready to serve.
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6 Assemble & Serve: Squeeze fresh lime juice into the simmering curry sauce around the chicken. Spoon the hot curry into shallow serving bowls over fragrant turmeric rice or alongside warm naan. Crown each bowl with the golden chicken, a generous spoonful of cucumber herb yogurt, crunchy roasted chickpeas, pickled red onions, fresh herbs, and charred lime wedges.
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