Curried Chicken with Lentils

I picked up this recipe at Central Market the other day. They were making it in their little demo kitchen. I was a little nonplussed about the lentils, but curry makes everything taste good. This one-pot dish is insanely delicious and addictive.

Olive oil

1 small carrot, diced

1 c French green lentils

3 T curry powder (or less, if that’s too much for you. I used the World Spice Kashmiri blend—el yummo)

1-14 oz. can diced tomatoes, undrained (I used my roasted ones that I froze last fall—the better the quality, the better)

4 c cooked chicken, diced or shredded

4 c spinach leaves, washed and chopped

1/3 c plain yogurt

salt and pepper

Heat oil in a heavy pot or Dutch oven. Add carrot and 1/2 of onion. Saute over medium high heat until onion is translucent. Add lentils and cover with water. Season with salt and pepper. Bring to a boil, then simmer 20-30 minutes or until the lentils are tender. Drain them, set aside. Wipe pan, add more oil, and return to medium-high heat. Add remaining onion and saute until translucent. Add curry powder and stir for a minute or so until it becomes fragrant. Add cooked lentils, tomatoes, and chicken. season to taste with salt and pepper.

For serving: stir in spinach and yogurt. I do this right in the bowl I’m going to eat it in.

UPDATE 5/22/12

Tried the recipe subbing garbonzos for the lentils, and hamburger for the chicken. Inspired by the promise of the Seattle Vij’s opening this fall. Didn’t bother with the spinach and yogurt. Outcome was delicious though the more robust garbonzo can take quite a bit more curry than the lentil. Really good though!!

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This entry was posted in casserole, entrees, faux ethnic food, Potluck. Bookmark the permalink.

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