Monday, August 22, 2011

Menu Monday: Ginger-curry lentils and chicken

Had a request for this:

1 tablespoon olive oil
1 medium onion, chopped and peeled
3 cloves garlic, chopped
1 cup lentils (dried or canned)
1 tablespoon chopped ginger root
1 teaspoon curry powder
1/2 teaspoon salt

2 cooked chicken breasts, sliced

In a pot or deep skillet, heat the oil over medium-high heat. Add onion and garlic and cook for 5 minutes.
Stir in 2 cups of water, lentils, ginger, curry and salt.

If using dried lentils
Cover and simmer for 25 minutes or until lentils are tender (you may need to add more water.) During the last 10 minutes, add the chicken and allow to heat through. Remove chicken. Place lentils in serving bowl and top with chicken slices.

If using canned lentils
Add chicken to mixture, cover and simmer for 10-15 minutes, or until lentils are tender. Serve same as above.

Now, I have to add a tip: Be careful if you use green lentils. I did, and it gave the chicken a ... well... a light green hue. It was still quite tasty, and very filling, but it was ... green. So if your family might accuse you of serving very old chicken, go with the yellow, LOL!

1 comment:

Anonymous said...

looks real good and healthy got the right spices that are good for you..