Red Lentil & Chicken Curry
© Todd Porter & Diane Cu

Red Lentil & Chicken Curry

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4

Spiced with fragrant yellow curry, this stew of rich red lentils and chunks of chicken make it the perfect dinner entrée.

Ingredients

  1. 1 cup red lentils
  2. 3 tablespoons extra-virgin olive oil
  3. 1 medium onion, minced
  4. 1 medium carrot, diced
  5. 2 cloves garlic, minced
  6. 1 pound boneless, skinless chicken, diced
  7. 2 tablespoons curry powder
  8. 4 cups chicken stock
  9. 2 tablespoons fish sauce
  1. Thoroughly rinse the red lentils in a fine-holed colander. Set aside.
  2. Heat a saucepan over medium-high heat. Add the olive oil and then stir in the onions, carrots, and garlic. Cook for 3 minutes or until the carrots begin to soften.
  3. Stir in the chicken and curry powder. Cook for about 3 minutes, or until the chicken is browned.
  4. Stir in chicken stock and fish sauce and bring to a moderate boil. Reduce heat and stir in the lentils. Stirring occasionally, cook on a gentle simmer for 20 minutes, or until lentils are soft.
Serve With
Serve with rice and/or naan.

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