From Chicken the best ever recipe collection
1/2 cup red lentils
2 tbs. mild curry powder
2 tbs. ground coriander
1 tsp. cumin seeds or 1/4 tsp. ground cumin
1 1/2 cup boiling vegetable broth
8 chicken thighs, boneless, skinless
8 oz. fresh spinach, shredded
1 tbs. fresh cilantro, chopped
salt and fresh ground pepper
fresh cilantro to garnish
white or brown basmati rice and poppadums to serve
Rinse the lentils under cold running water.
Put into a large heavy-based saucepan with the curry powder, ground coriander, cumin seeds and stock. Bring tot he boil, then lower the heat. Cover and simmer gently for 10 minutes.
Add the chicken and spinach to the lentils. Re-cvoer and simmer gently for a further 40 minutes or until the chicken has cooked. Stir in the chopped fresh coriander and season to taste. Serve, garnished with fresh coriander sprigs, accompanied by rice and grilled poppadums