- 2 tsp ground coriander
- 2 tsp garam masala
- 1 tsp black onion seeds
- 1 tsp fenugreek
- 2 dried red chillies
- 2 tbsp hot curry paste - e.g Madras
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- 250 g lentils
- 1.5 pints chicken/ vegetable stock
- 2 bay leaves
- 6 tomatoes
- 2 tbsp tomato puree
- 1.4 kg chicken thighs and drumsticks
- 2 "lumps" frozen spinach
Rinse the lentils in a sieve.
Dry fry the spices then add the chopped onion, garlic, curry paste and olive oil. Fry for a further couple of minutes until the onions are soft.
Add the lentils and mix well to coat in all the spices. Add the stock, bay leaves, tomatoes and tomato puree. Bring to a gentle simmer, cover and leave for 5 minutes.
Add the chicken thighs and drumsticks to the pan, hopefully covering them with stock. Simmer for 20 minutes.
Add the frozen spinach and cook for a further 20 minutes. Stir occasionally. When it is ready, the sauce should be fairly thick and the chicken cooked through and tender.
Serve with rice and yoghurt.
Sorry, no pictures with this one! I am not sure where the digital camera is at the moment!!