| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
4qr |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
|
Onion; finely chopped |
| 3 |
|
Cloves garlic; crushed |
| 1 |
|
Green hot chilli; finely chopped |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Tumeric |
| 1 |
kg |
Chicken thigh fillets; trimmed and chopped |
| 1 |
c |
Red lentils |
| 1 |
ts |
Salt |
| 2 |
c |
Water |
| 1 |
ts |
Garam masala |
INSTRUCTIONS
1. Heat oil in large saucepan and saute onion, garlic and chilli until
onion is transparent. Add cumin and tumeric and cook for 1 minute.
2. Add chicken, lentils and salt and stir over moderate heat for a few
minutes before adding water. Stir to combine and simmer gently,
covered, until lentils have broken down and chicken is cooked. If you
prefer less liquid, then remove lid and increase heat to reduce. Add
garam masala in last 10 minutes of cooking.
Converted by MC_Buster.
Per serving: 191 Calories (kcal); 15g Total Fat; (66% calories from
fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 2157mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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