Fragrant Chicken Curry

In this curry, instead of starting with onions fried in ghee, 
which thicken the gravy, lentils are used as thickening. 

This fragrant curry can be served with basmati rice or with Indian flat bread.

Ingredients:

125ml red lentils

30ml mild curry powder

10ml ground coriander

5ml cumin seeds

500ml chicken stock

8 chicken thighs, skinned

225g fresh or frozen shredded spinach, thawed and well drained

15ml chopped fresh coriander

Sea salt and freshly ground black pepper

Fresh coriander sprigs to garnish

Method:

Rinse the lentils under cold running water. Put into a large pan with the curry powder, ground coriander, cumin seeds and stock. Bring to the boil, then lower the heat, cover and simmer gently for 10 minutes.

Add the chicken and spinach. Cover and simmer gently for 40 minutes, or until the chicken is cooked. Stir in the chopped coriander and season to taste.

Serve garnished with coriander sprigs and accompanied by rice or Indian flat bread.

Serves 4