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Categories:Viewed: 6 - Published at: 9 years ago
Ingredients
- 4 tablespoons butter
- 1 1/2 lbs chicken pieces, skin on
- 1 onion, chopped
- 1 carrot, chopped
- 1 small turnip, chopped
- 1 tablespoon curry powder, to taste
- 4 whole cloves
- 6 black peppercorns, lightly crushed
- 1/4 cup lentils
- 3 1/4 cups chicken stock
- 1/4 cup golden raisin
- salt & fresh ground pepper, to taste
Method
- Melt butter in deep sided frying pan (if you have one big enough) or stock pot, brown chicken over medium high heat, when brown set chicken aside.
- Add chopped onion, carrot and turnip to the frying pan and cook, stirring occasionally until they are lightly browned. Add the curry powder, cloves and black peppercorns and cook for 1-2 minutes before adding the lentils.
- Add stock to pan, bring to boil then add the raisins, chicken, and juices from chicken. Cover and simmer over low heat for about 1 1/4 hours.
- Remove the chicken from the pan and discard the skin and bones. Chop the chicken into bite sized pieces, return to the soup and heat until chicken is warmed.
- The recipe suggests using red lentils for a nice color but states you can also use green or brown ones.
