1st stage (Prepare Lentils)
1. Wash the lentil, chop 1/2 onion and place in a medium sauce pan.
2. Add 1 tbsp oil, 1/4 tsp turmeric, salt and around 900 ml warm water.
3. Gently boil the above until the lentil is soft when pressed with fingers (stirring occasionally).
4. When cooked, leave to drain any excess water.
5. Heat 1 tbsp ghee/oil in a small frying pan.
6. Add 2 crushed garlic cloves and gently fry until
golden.
7. Add the cooked lentil, stir, and cook for 5 mins (stirring occasionally).
8. Once cooked leave aside.
2nd stage (stock)
1. Cut 1 onion into 1/4 s, cut 3 tomatoes
into 1/4 s, chop the green pepper, ginger (pealed), 1 garlic
clove, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp
oil, 1/2 tsp turmeric, salt and cup of warm water (around
200-250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20
mins) stirring occasionally. When cooked place in a blender to make into a puree.
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Final stage
1. Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan.
2. Add 1 crushed garlic cloves, cardomons and the bay leaves and slowly fry until the garlic is golden.
3. Add rest of the onions (finely sliced) with salt and cook to soften (stirring regularly).
4. Add the curry paste, chilli powder, sugar and the lemon juice and cook for 1 min (stirring continuously).
5. Add the ready blended puree and cook for further 2-3 mins (stirring occasionally, covered).
6. Add the chicken and the ready prepared lentils with a little warm water (around 100-125 ml) and on full heat bring to boil and then leave to gently simmer for
20-25 minutes or until the required texture(add more water if
you prefer more sauce or cook on higher heat slightly longer
with lid semi opened for thicker sauce).
7. Once cooking is nearly over add some chopped coriander
and leave the curry to settle for 10-15 mins and remove any excess
oil before serving.
Tips: If you wish to make the dish spicier simply add extra
chilli powder when adding the curry paste.
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength |
