- 100g Lurpak® Salted butter
- 2 red onions, sliced
- 3 garlic cloves, minced
- 1 tbsp garam masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 inch piece fresh ginger, peeled and grated
- 500g skinless chicken breast, cut into 2cm chunks
- 2 tsp cumin seeds
- 2 tbsp mustard seeds
- 12 curry leaves
- 100g dried red lentils, rinsed
- 400ml chicken stock or water
- 200g spina
CHICKEN, RED LENTIL AND SPINACH CURRY
Spice up weekends or weeknights with a side of Asian glamour from our recipe for Chicken, red lentil and spinach curry.
Enjoy lean chicken simmered in a fragrant mix of spices and chilli with a rich and hearty sauce that clings to your spoon. Trussed in an assortment of greens, fresh herbs, rice and natural yoghurt, this classic of Indian cuisine is filled to the brim with bright flavours and aromas.
Put your leftover spices to good use and discover the quick and effortless preparation from our step-by-step recipe. Endlessly adaptable to your liking, home cooking does not get any easier than this. Enjoy!
Over a medium heat melt 30g butter and cook the onions until softened and starting to brown slightly. Then add the garlic, garam masala, ground coriander, ground cumin, turmeric, ginger and cook for a couple of minutes to release the flavours of the spices.
Place the chicken in the pan with the spices and mix to evenly coat all the pieces and brown the chicken.
Add the dried lentils and cover with the water. Bring to a boil and then reduce to a simmer. Cook for 20-25 minutes until the lentils are tender and just starting to break down.
In a separate medium sized frying pan, add 1 tbsp butter and when sizzling, add the cumin seeds, mustard seeds and curry leaves. Cook for 1 minute. Pour this mixture into the chicken. Season with salt and black pepper.
Add the remaining butter and the spinach and stir until the spinach has just wilted and butter melted. Serve with yoghurt and cooked basmati rice.
RICH, CREAMY, DELICIOUS
Getting its flavours from a grouping of aromatic spices including ground garam masala, turmeric, coriander, cumin and mustard seeds, it displays a wide range of unique combinations that pair wonderfully with both chicken and basmati rice as they excel at taking on flavours from their surroundings.
Brightened from garlic and yoghurt, the sauce is decadent and wonderfully creamy with spinach and curry leaves acting as the cherry on top. Rich, intricate and easy to make, this Indian delicacy is sure to become an all-round favourite among grown-ups and children alike!
Given the lean nature of chicken and absorbent qualities of basmati rice, the creaminess of your curry sauce needs a helping hand in the form of plentiful amounts of butter. Not only working to add depth and decadence to your dish, butter also helps to enhance the natural flavours from its neighbouring ingredients. For the best results, the more natural your spread of choice, the cleaner the flavours will be.
In our recipe, we chose Lurpak® Salted butter as its fresh palate perfectly suits the complexity of flavour in our curry. Unmistakably creamy and toothsome, it is obvious to see why professionals and enthusiasts alike regard Lurpak® indispensable to their kitchen. Free of any seasonings that could affect your dish, Lurpak® Salted butter is sure to give you Chicken, red lentil and spinach curry an added boost.
TIPS & TRICKS
Cooking is all about shortcuts and saving time – the sooner you finish your dish, the sooner you can enjoy it. Indian cuisine is one of history and tradition, and through the years, many have offered their tips and tricks on how to make your Indian-inspired dishes even better. With these tips up your sleeve, your Indian cooking venture is bound to get a whole lot easier.
Our recipe calls for grated ginger, which some might find to be easier said than done. However, storing your fresh ginger in the freezer, just before grating it, ensures finely grated ginger every time while also keeping flavours fresh and vibrant. Just be sure to peel it before putting it on ice. This can be done with the edge of a teaspoon, slowly scraping off its somewhat coarse skin. Similarly, letting your fresh spinach leaves blanche and then rest in iced water prevents any discolouration and keeps them nice and bright.