My chicken curry recipes usually use thighs but this time I wanted something quick and lighter. I soaked the lentles for 30 minutes but it’s not essential if you’re short on time. Don’t be put off by the long list of ingredients, I am sure you have most of these spices in your cupboard.
Curry leaves are optional, Whenever I see fresh ones in the supermarket I buy them freeze them to use on an occasion like this one
2 chicken breast fillets
Marinade
1 tbsp lemon juice
1 tbsp vegetable oil
1 tsp garma masala
1 clove garlic, minced
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp chilli flakes
1/2 tsp salt
8 fresh curry leaves (optional) chopped
Dal
200 g red lentils, soaked for 30 minutes
1 tbsp gee or vegetable oil
1 onion, finely diced
8 curry leaves
1 tbsp grated ginger
2 cloves garlic, finely sliced
1 tsp mustard seeds
1 tsp turmeric
1 tsp ground cumin
2 tsp ground coriander
2 tsp kashmiri chilli
400 g tin coconut milk
Garnish
chopped tomato, spring onions and coriander
Soak lentils while you prepare everything else.
Place the breast fillets between sheets of baking parchment. Flatten a little so they are an even thickness. Mix all the marinade ingredients together, Cover the fillets with the marinade and set aside.
Pre heat the grill to medium high, line a a baking tray with foil and place a wire rack on the tray.
For the dal, melt the ghee or vegetable oil in a pan, sauté the onion for minutes, add curry leaves, ginger and garlic and continue to cook on a low heat for another 3-5 minutes until fragrant and soft. Turn the heat up to medium, add all the dry spices, cook for a minute. Drain the lentils if you’ve soaked them, stir into pan, pour over coconut milk along with half a tin of water. Bring to the boil, leave to simmer for 20 minutes stirring every so often until soft. Check seasoning
Meanwhile place the chicken fillets on the wire tray and grill for 3-4 minutes on each side. Make sure they are cooked through.
Serve the chicken sliced onto of the dal and garnish with tomatoes, spring onions and coriander leaves.
Spiced Chicken Breast with Dal
Ingredients
- 2 chicken breast fillets
Marinade
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 tsp garam masala
- ¼ tsp turmeric
- ¼ tsp paprika
- ¼ tsp chilli flakes
- ½ tsp salt
- 8 fresh or frozen (see note above) curry leaves chopped
Dal
- 200 g red lentils soaked for 30 minutes
- 1 tbsp ghee or vegetable oil
- 1 onion diced
- 8 curry leaves
- 1 tbsp grated ginger
- 2 cloves garlic minced
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp kashmiri chilli
- 400 g tin coconut milk
Garnish
- 1 tomato finely chopped
- 2 spring onions sliced
- coriander leaves
Instructions
- Soak lentils while you prepare everything else.
- Place the breast fillets between sheets of baking parchment. Flatten a little so they are an even thickness. Mix all the marinade ingredients together, Cover the fillets with the marinade and set aside.
- Pre heat the grill to medium high, line a a baking tray with foil and place a wire rack on the tray.
- For the dal, melt the ghee or vegetable oil in a pan, sauté the onion for minutes, add curry leaves, ginger and garlic and continue to cook on a low heat for another 3-5 minutes until fragrant and soft. Turn the heat up to medium, add all the dry spices, cook for a minute. Drain the lentils if you've soaked them, stir into pan, pour over coconut milk along with half a tin full of water. Bring to the boil, leave to simmer for 20 minutes stirring every so often until soft. Check seasoning
- Meanwhile place the chicken fillets on the wire tray and grill for 3-4 minutes on each side. Make sure they are cooked through.
- Serve the chicken sliced onto of the dal and garnish with tomatoes, spring onions and coriander leaves.
Video
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