An all-in-one curry that’s large on spiced-up flavour and goodness however mild on effort. The place can we join?
SERVES 6
- 2 tbsp additional virgin olive oil
- 2 onions, sliced
- 2 tbsp finely grated ginger
- 1 delicate purple chilli, sliced
- ½ tsp floor cumin
- ½ tsp floor coriander
- 1 tsp floor turmeric
- 500ml good-quality hen inventory
- 400ml can coconut milk
- 125ml water
- 400g cut up purple lentils
- 6 stalks kale (170g), stems eliminated and leaves roughly chopped
- sea salt and cracked black pepper
- coriander leaves and lime wedges, to serve
RED CURRY CHICKEN
- 75g purple curry paste
- 125ml thick coconut cream
- 6 x 145g small hen thighs on the bone, skin-on
- Preheat oven to 240C/ 220C fan/gasoline 9. To make the purple curry hen, combine the curry paste and coconut cream collectively and unfold over the pores and skin of the hen. Put aside.
- Warmth a big, deep, spherical ovenproof frying pan over medium-high warmth. Add the oil and onions and prepare dinner, stirring sometimes for 7 minutes, or till golden. Add the ginger, chilli, cumin, coriander and turmeric and prepare dinner for 1 minute.
- Add the inventory, coconut milk, water and lentils to the pan and produce to a simmer. Fold the kale by and sprinkle with salt and pepper.
- Prepare the hen over the lentils and place the pan within the oven. Bake uncovered for 40 minutes or till the hen is golden and cooked by. High with coriander and serve with lime wedges.
TIP You possibly can take away the pores and skin from the hen in the event you favor.