Chicken and lentil korma
Indulge in a creamy and flavorful Chicken and Lentil Korma, made with tender chicken thighs, rich curry paste, and coconut milk. This easy recipe is enhanced with aromatic coriander leaves and protein-packed lentils for a nourishing and satisfying meal.
- 30 Apr 2024
- Cook time 42 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Chicken and Lentil Korma is a truly comforting dish that marries the robust flavors of spicy curry paste with the creamy smoothness of coconut milk. The tender chicken thighs and hearty lentils make this dish both satisfying and nutritious, perfect for a cozy family dinner or a special gathering with friends. Not only is this recipe delicious, but it's also straightforward to prepare.
Ingredients:
Instructions:
- In a large pot or deep skillet, heat the 2 tablespoons of olive oil over medium heat.
2. Prepare the Chicken:
- Add the 6 chicken thighs to the pot and cook until they are browned on all sides. This should take about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the finely chopped onion. Sauté until it becomes soft and translucent, about 5 minutes.
- Stir in the 1 cup of curry paste and cook for an additional 2 minutes, allowing the flavors to meld together.
- Pour in the 1/2 cup of water to deglaze the pot, stirring to combine with the curry paste.
- Pour in the 2 cups of coconut milk, stirring to create a smooth sauce. Bring the mixture to a gentle simmer.
- Return the browned chicken thighs to the pot, ensuring they are submerged in the sauce. Let them simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Add the drained and rinsed canned lentils to the pot during the last 5 minutes of cooking, stirring gently to incorporate them into the sauce.
- Once the chicken is cooked and the lentils are heated through, sprinkle the chopped coriander leaves over the korma.
- Serve the chicken and lentil korma hot, garnished with additional coriander leaves if desired. It pairs well with rice, naan bread, or your favorite side dishes.
Tips:
- For added depth of flavor, marinate the chicken thighs in some curry paste for at least an hour before cooking.
- Ensure the onion is finely chopped to allow it to melt into the sauce more smoothly.
- For a thicker consistency, cook the korma uncovered for the last 10 minutes to allow some of the liquid to evaporate.
- Garnish with a handful of toasted almonds or cashews for additional texture and flavor.
- Serve hot with freshly steamed basmati rice or naan bread to soak up the delicious sauce.
This Chicken and Lentil Korma is not only easy to make but also packs a punch of rich and aromatic flavors. Whether you're a seasoned cook or new to korma, following these steps and tips will ensure a delectable dish that will have everyone coming back for seconds. Enjoy the warm, comforting tastes of this classic korma recipe!
| Nutrition Facts | |
|---|---|
| Serving Size | 500 grams |
| Energy | |
| Calories 730kcal | 29% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 11g | 30% |
| Sugar 8g | 8% |
| Fat | |
| Fat 60g | 70% |
| Saturated 33g | 107% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 110mg | 21% |
| Vitamin B1 0.33mg | 27% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 9mg | 56% |
| Vitamin B6 0.79mg | 46% |
| Vitamin B9 210ug | 53% |
| Vitamin B12 0.93ug | 39% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.63mg | 4% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.66mg | 0% |
| Iron, Fe 6mg | 58% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 540mg | 44% |
| Potassium, K 1060mg | 31% |
| Selenium, Se 40ug | 70% |
| Sodium, Na 140mg | 9% |
| Zinc, Zn 4.06mg | 37% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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