Indian chicken curry with chickpeas

Ingredients for 4 servings:

• 4 chicken breasts, diced
• 2 red bell peppers, diced
• 2 onions, diced
• 1 gr. can/n chickpeas, approx. 850 g
• 200 g lentils, red, dried
• 4 garlic cloves, squeezed
• 4 tomatoes, diced
• 500 ml coconut milk
• 200 ml cream or milk (less fat!)
• 2 tbsp curry paste, red, from the jar
• 1 tsp tandoori masala
• 1 tsp turmeric
• 2 tsp salt, to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 30 minutes

from a friend from England

Soak the lentils in hot water for about an hour. Sauté the onion and garlic in a large pan until translucent. Add the bell peppers and fry briefly. Add the meat and fry as well. Now add the tomatoes and season with salt, turmeric, and tandoori powder, if desired. Transfer everything to an ovenproof dish with a lid. Drain the chickpeas and lentils and add them. Pour over the coconut milk and season with the curry paste. Mix everything together with a wooden spoon and place in the oven. Cook with the lid on for about 2 hours at about 160°C. Stir occasionally with a wooden spoon. If any liquid is lost, add a little milk or cream. Season again to taste and add curry paste or salt if desired. Serve with basmati rice and fresh naan bread.