Fri, 3 November 2023
INGREDIENTS:
4 boneless chicken thighs
2 cans. brown lentils drained
2 tbsp. neutral, high smoke point oil, such as sunflower
1/2 tsp. cumin seeds
1. finely chopped red onion
1 tbsp. garlic powder
1 tbsp. ground ginger
1 tbsp. ground coriander
1/4 tsp. ground turmeric
1/4 tbsp. chilli powder or cayenne pepper
1 (15-oz.) can full-fat coconut milk
1 tbsp. Tikka masala powder
1 tbsp. fresh lemon juice
Fresh coriander to taste
Sea salt to taste
RECIPE:
1). Rinse your lentils, then drain and set them aside.
2). In a medium saucepan over medium-high heat, heat oil. Add cumin seeds, and start stirring
once they begin sizzling.
3). Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until translucent and
browned in parts, about 4 minutes. Stir in garlic and ginger and cook, stirring, until fragrant,
about 30 seconds. Stir in coriander, turmeric, and chili powder and cook, stirring, until fragrant,
about 15 seconds.
4). Add drained lentils to the saucepan and stir to coat. Reduce heat to medium-low, cover, and
simmer, stirring a few times, until lentils are tender
5). Add milk and cook, stirring occasionally, until heated through, 2 to 3 minutes. If needed, add
more water until desired thickness is reached. Mix in garam masala; season with salt. Remove
from heat. Stir in lemon juice.
6). Whilst the lentils are bubbling, drizzle some oil over the chicken thighs and coat in a light
dusting of tikka spice and season. Shallow fry in some oil for 3 minutes on each side until
golden and cooked through. Serve atop a bed of the creamy lentils with some fresh coriander
