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Chicken Curry
Ingredients:
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4 TBSP Olive Oil
6 Chicken Thighs
2 TBSP Minced Garlic
2 TBSP Minced Ginger
1 TBSP Cumin Seeds
6 Bay Leaves
1 C dry red Lentils
1 TBSP Chicken Bullion
2 C Water - Room Temp
Branch of Sage leaves or 1/2 TBSP ground Sage
1 TBSP Garam Masala
1 tsp Ground Cumin
1/4 C Heavy Cream
1/2 C Chopped Fresh Cilantro
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Steps
Heat flat bottom pan on med-high. Stainless or Cast Iron preferred.
When hot, add olive oil
Add Chicken to hot oil skin side up flipping twice until brown
Add Garlic, Ginger, Cumin Seeds and Bay Leaves to hot oil around Chicken
When garlic is brown, add dry Lentils and Bullion to oil, mix well
When lentils look translucent around edges, add water and cover
Wait 10 minutes
Use two forks to shred the chicken thighs
Add Garam Masala and Cumin, Cover for another 10 minutes
Turn off heat
Add 1/4 Cream and top with Cilantro
Serve with Basmati Rice or by itself
Copyright (c) 2020 Andrew Kemendo