Serve with boiled basmati rice and a green vegetable such as peas, beans, spinach or sprouting broccoli.
Ingredients
Serves 6
- 250g red split lentils
- 75g finely chopped onion
- 1 hot green chilli, de-seeded and finely sliced
- 2 teaspoons of cumin seeds, toasted and ground
- Level teaspoon turmeric powder
- 1 teaspoon peeled and finely chopped fresh ginger
- 1.5 litres water
- 1.350 kg skinned chicken legs (drumsticks and thighs)
- 2 tablespoons vegetable oil
- 1 teaspoon whole cumin seeds
- 4 cloves of garlic, peeled and finely chopped
- ¼ teaspoon cayenne pepper
- 2 tablespoons lemon juice or to taste
- ¼ reaspoon garam masala
- 2 tablespoons chopped coriander leaves
Method
- Placed the lentils, onion, chilli , ground cumin, turmeric, half of the ginger and water in a saucepan and bring to a simmer.
- Place a lid on top very slightly ajar and cook at a bare simmer for 45 minutes.
- Add the chicken and a good pinch of salt and return to a simmer. Cover as before and cook for a further 20 minutes or until the chicken is cooked.
- Keep an eye on what is happening in the saucepan as it may be necessary to stir with a flat bottomed wooden spoon every now and then.
- Heat the oil in a small frying pan and when hot add the cumin seeds. They will sizzle straight away so be ready to add the remaining ginger and garlic.
- Cook until the garlic turns golden brown. Add the cayenne and swirl to mix and immediately add the contents of the frying pan to the chicken and lentils.
- Now add the lemon juice and garam masala, stir and cook at a simmer for another 5 minutes. Taste and correct seasoning.
- Scatter the coriander over the dish just before serving.
