Lentil Butter Chicken Curry

Lately I have a craving for lentils something about it just makes me feel so much healthier. On this cold evening in Cape Town I felt like soup, but something with a kick. We love butter chicken curry, so I made may own version of our favorite dish just in a soup form, and to fulfill my craving I add lentils. O boy it just came out so satisfying in all different levels. If you want to save time, use a roasted chicken from woolies and shred it, It is super easy, and you will love it. I served mine with double cream plain yogurt and fresh coriander.



Olive oil
2 onions finely chopped
2 carrots grated
2 cloves of garlic grated
3 teaspoons masala
1 teaspoon ground ginger
1 teaspoon ground cumin
1 tin tomato puree
1 tin coconut milk
2 cups chicken stock
½ cup whole lentils
Salt and pepper
2 cups of shredded chicken
Coriander and yogurt to serve



In a large pot over medium heat, fry the onion, carrots, garlic, masala, ginger and cumin.

After 3 minutes, add the lentils, tomato puree, coconut milk and chicken stock. Cook for 30 minutes or until the lentils are soft.

Add the shredded chicken. Bring to a simmer and cook until the chicken is warmed through.

Season with salt and pepper, serve with coriander and yogurt.



Photographer:  Elmarie Berry


2018-06-06T10:00:14+00:00 0 Comments

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