Diet Chicken & Lentil Curry for Halogen Oven

A beautiful full flavoured curry, made with chicken and red lentils. This low fat, low GI curry is easy to make and a true taste of India. The overall glycemic index is brought down by the lentils and the chicken, both low GI ingredients. A healthy mouthwatering meal that can be enjoyed at any time.

Ingredients

(Serves 4)

3 medium sized chicken breasts

½ fresh green chilli (optional)

1 tea spoon of ground turmeric

7oz/200g red split lentils

2 tea spoon of korma curry powder

1 large or 2 small onions

1 teaspoon freshly chopped ginger

1 teaspoon salt

1 teaspoon whole cumin seeds

3 cloves of garlic

½ teaspoon cayenne pepper

2 tablespoons lemon juice

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Instructions

1. Peel and finely chop half of the ginger and place in a oven dish with the sliced onions, lentils, turmeric and korma powder.
2. Add 2 pints/1 litre of water to the dish, cover with a lid and bring it to a simmer. Turn the heat right down and leave it to simmer for 15 minutes on HI.
3. Cut the chicken into small cubes and add to the dish. Cook for another 15 minutes until the meat is done.
4. Heat the oil in a frying pan and once hot, fry the whole cumin seeds for 30 seconds. Add the remaining chopped ginger and garlic and fry for a minute more.
5. Add the cayenne pepper in the pan and mix in with the other spices then immediately put the whole lot in main pot. Put the lemon juice, salt, nutmeg and cinnamon in the main pot and cook for another 3 minutes. Serve with long grain or basmati rice.

Happy Cooking!

This entry was posted on Monday, January 12th, 2009 at 7:44 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.