Chick and Dal

We might not have left the house for more than a couple of hours but that’s not to say that we sat on our arses all weekend watching 35 episodes of The Office. Far from it. In fact, we sat on our arses most of the weekend watching 35 episodes of The Office and then we got up and did a little cooking. Next week I’m going to get on the bike if it kills me, but in the meantime here’s a really good curry to keep you warm over the winter months…

Chicken curry and Dal

First, a disclaimer – I don’t pretend any of the following dishes are done in the correct way. All I can say is that I think they taste good – so if you read this and you start to become irate because I’ve missed something, or I have used the wrong spices then I apologise – I really am truly sorry that you feel that way. And do feel free to tell me about it.

Let’s start with the Dal – take about 250g of red split lentils and put them in a saucepan with plenty of cold water and put it on the heat. As the water starts to boil, spoon away the frothy scum that forms on the top – let it boil gently for about 15 minutes, ensuring the pan doesn’t boil dry. Now chop an onion, a thumb of ginger, four fat cloves of garlic and half a red and half a green chilli (seeds removed) – fry them all in oil along with the following, all pounded in a pestle and mortar: a quarter of a cinnamon stick, a teaspoon of cumin seeds, coriander seeds, fennel seeds, peppercorns, a tablespoon of salt, garam masala and turmeric. Once the onions, garlic et al are soft, add them to the cooked lentils with a little more oil, a knob of butter and a large handful of chopped coriander leaves. If at this point it’s a little too gloopy, just add a little water.

Now for the curry – the base of the curry is pretty much the same as the dal, just with more chilli (and with the seeds) – so start with the spices, heated in a dry frying pan, then put them into you casserole dish with a tin of tomatoes and a little water. Then as with the Dal, fry onions, garlic, chilli and ginger and add to the casserole. Then take 6 chicken thighs, pare away the flesh and fry in batches until golden brown and add to the curry sauce. Add  a handful of chopped coriander leaves and let it cook slowly for about 35 minutes. Just before serving, add another handful of chopped coriander leaves (and do the same with the Dal).

For the rice, follow my Iranian rice recipe – works every time…

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