Ingredients:
6 bone-in skinless chicken thighs
1 head cauliflower, broken into large florets
1 bunch fresh mint or cilantro leaves, chopped
1 lemon, cut in wedges
6 cloves garlic, minced
1 bag red lentils, picked over
2 cans chickpeas, drained and rinsed
1/3 to 1/2 cup prepared South Asian curry paste
3 cups chicken broth
2 cups whole milk plain yogurt
3 tbsp canola oil
1 1/2 tbsp kosher salt
Freshly ground black pepper
a piece fresh ginger, minced
[Source: Food Network]
How To Make:
1. Heat the oil in a skillet, saute garlic and ginger until fragrant. Then add the curry paste.
2. Once fragrant, add the broth. Lower the heat, then add yogurt.
3. Season chicken with salt and pepper, then mix the chicken with Lentils, and enter into the mix the broth, cover and cook for 6 hours.
4. Add the cauliflower and chickpeas when half way cooking.
5. Serve curry with a sprinkling of cilantro or lemon wedges.
Related posts:
