Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2teaspoons ground cumin
- 1teaspoons ground coriander
- 1/2teaspoons cayenne pepper
- 1/4teaspoons ground turmeric
- 500grams skinless boneless chicken thighs, cut into large pieces
- 2tablespoons peanut oil
- 1 onion, sliced
- 2 cloves garlic, crushed
- 25grams fresh root ginger, peeled and finely chopped
- 3 cup water
- 300grams red lentils, rinsed
- 200grams okra
- 1 handful coriander leaves, chopped
- 1 pinch salt
- 1 lime, wedges (to garnish)
Nutrition per serving
2090kJ / 500Cal
2090 Kilojoules or 500 Calories
24% of daily energy intake*
Protein
43.2grams
Fat
16.7grams
Carbs
38.0grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Mix the cumin, coriander, cayenne and turmeric and toss with the chicken pieces.
Step 2 of 4
Heat the oil in a large saucepan. Fry the chicken pieces in batches until deep golden, transferring each batch to a plate. Add the onion to the pan and fry for 5 minutes until golden. Stir in the garlic and ginger and cook for a further 1 minute.
Step 3 of 4
Return the chicken to the pan and add the measured water. Bring to the boil, reduce the heat and simmer very gently, covered, for 20 minutes until the chicken is cooked through. Add the lentils and cook for 5 minutes.
Step 4 of 4
Stir in the okra, coriander and a little salt and cook for a further 5 minutes until the lentils are tender but not completely pulpy. Serve in shallow bowls with lime wedges, chutney and poppadums.
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