in India

Indian poultry and lentil stew

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Ingredients for 4 servings:

  • 1 bunch of spring onions
  • 500 g potatoes
  • 350 g cauliflower
  • 400 g chicken fillet(s)
  • salt and pepper
  • 150 g lentils, red
  • 2 tbsp oil
  • 1 tbsp curry
  • 600 ml vegetable stock
  • 200 g whipped cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

1. Slice the spring onions into rings. Peel and dice the potatoes. Separate the cauliflower into florets. Cut the chicken fillets into bite-sized pieces and season with salt and pepper. 2. Heat the oil in a pan and fry the chicken pieces. Remove and set aside. Sauté the curry and spring onions in the frying fat for 2 minutes. Add the potatoes and lentils. Deglaze with vegetable stock and bring to a boil. Cover and cook over medium heat for about 15 minutes. 3. After 10 minutes, add the cauliflower and chicken. Finally, stir in the cream and simmer, covered, for another 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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