Mild Chicken & Lentil Curry
A mild chicken curry
Ingredients
- 1 Small Onion, small dice
- 1/4 Red Capsicum, small dice
- 1 Tbsp Olive oil
- 1 tsp Garlic, crushed
- 1 tsp Ginger, fresh finely chopped
- 1/2 Mild Chilli, finely chopped
- 1/2 Sweet Potato, diced small
- 1/2 Cup Red Lentils
- 2 tsp Mild Curry Powder I use Hoyts
- 2 tsp Ground Coriander
- 1 tsp Ground Cumin
- 2 Cups Vegetable Stock
- 8 Chicken Thighs, Skin off
- 200 gm Baby Spinach, shredded
- 1 Tbsp Coriander leaves, chopped Optional
Instructions
- In a large pan fry off onion, capsicum, sweet potato, garlic, ginger and chilli gently in oil until vegetables soften.
- Add the remaining spices, lentils and stock, bring to the boil, cover, lower heat and simmer 10 minutes, stirring often.
- Add the spinach, stir and then place the chicken thighs in the sauce, cover and simmer gently for 20 minutes.
- Turn the chicken over and continue cooking for 30-40 minutes or until the chicken is cooked through.
- Stir in the coriander if using, and serve with steamed rice.
