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Chicken and Lentil Curry

1 Tbsp olive oil

2 lbs Harvest Haven chicken thighs (4 thighs)

2 tsp curry powder

1 tsp ground cumin

1 tsp coarse Nature’s Cargo sea salt

1 tsp garam masala

½ tsp ground red pepper or chili flakes

½ tsp turmeric

2 whole cloves

1 ½ cups Harvest Haven onion, chopped

3 tsp fresh ginger, minced

1 Serrano pepper, minced (the Serrano pepper gives the dish a medium spicy kick. If you want a milder curry, remove the pepper seeds)

5 Harvest Haven garlic cloves, minced

2 cups lentils

1 can diced tomatoes

1 cup Harvest Haven beef broth

1 cup coconut milk

Cilantro, for garnish

Mix all the spices -- curry powder through the cloves -- in a small bowl.

Season the chicken thighs on both sides with salt, pepper and one teaspoon of the spice mixture.

Add one tablespoon of olive oil to roaster. Add the onion, ginger, pepper, garlic, chicken, lentils, diced tomatoes, beef broth, and spice mix.

Mix everything together. Set roaster in 325° F oven.

After one hour, add one cup coconut milk to the chicken and stir. Let it cook another hour or until well done.

When the chicken finishes cooking, give the curry a final mix, adjust any seasonings as necessary, garnish with cilantro.

You can also add a few more Serrano peppers as a garnish if you want a little more heat.

NOTE: the chicken thighs should be tender enough to shred with a fork.

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