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
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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.
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