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Chicken Curry


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  1. Heat flat bottom pan on med-high. Stainless or Cast Iron preferred.
  2. When hot, add olive oil
  3. Add Chicken to hot oil skin side up flipping twice until brown
  4. Add Garlic, Ginger, Cumin Seeds and Bay Leaves to hot oil around Chicken
  5. When garlic is brown, add dry Lentils and Bullion to oil, mix well
  6. When lentils look translucent around edges, add water and cover
  7. Wait 10 minutes
  8. Use two forks to shred the chicken thighs
  9. Add Garam Masala and Cumin, Cover for another 10 minutes
  10. Turn off heat
  11. Add 1/4 Cream and top with Cilantro
  12. Serve with Basmati Rice or by itself

    Copyright (c) 2020 Andrew Kemendo