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Categories:
ghee onion garlic serrano pepper fennel seed cumin fresh ginger curry powder turmeric Garam Masala black pepper salt chicken breasts lentils tomato sauce chicken broth frozen spinach Greek yogurt eggs parsley
Viewed: 45 - Published at: 8 years agoIngredients
- 2 tablespoons ghee or 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 -2 serrano pepper, minced
- 1/2 teaspoon fennel seed
- 1/2 teaspoon cumin seed
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon black pepper
- 1/2 - 1 teaspoon salt
- 1 1/2 lbs boneless skinless chicken breasts, chopped into bite-size pieces
- 1 cup dry lentils
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can chicken broth
- 1 (10 ounce) package frozen spinach
- 1/4 cup Greek yogurt
- 3 eggs, hard-boiled and chopped
- 1/4 cup parsley, finely chopped
Method
- Heat the ghee in a large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes.
- Add the garlic, serrano peppers, fennel seeds & cumin seeds. Cook for a further 2-3 minutes, while stirring, until the seeds are slightly toasted and fragrant.
- Add the ginger, curry powder, turmeric, garam masala, black pepper & salt. Saute for just about a minute.
- Add the chicken to the pot and brown a bit, until no longer pink, for about 5 minutes.
- Finally, stir in lentils, tomato sauce, chicken broth, and spinach. Bring to a boil, then lower heat & simmer while covered for 45 minutes. Stir every 15 minutes or so, and add water if mixture gets a bit too dry.
- Once the lentils are cooked, the curry is done. Remove from heat, and stir in yogurt. When serving, top with parsley and eggs.
