Salmon with Lentils

I love lentils! I let the lentils cook down in this curry so they thicken the sauce.
Directions for: Chicken and Lentil Curry

Ingredients

1 Tbsp vegetable oil (15 ml)

8 chicken thighs on the bone, skin removed

1 Tbsp Madras curry powder (15 ml)

Coarse salt and freshly cracked black pepper

1 large onion, chopped

2 clove of garlic, minced

1 Tbsp minced ginger (15 ml)

1 fresh chile, chopped (optional)

1 tsp ground cumin (7 ml)

1 tsp ground coriander (5 ml)

2 bay leaves

cup red lentils (125 ml)

1 medium mango, peeled, chopped

2 cup chicken stock (500 ml)

1 can coconut milk (14-ounce can/398 ml)

2 Tbsp chopped fresh coriander (30 ml)

4 green onions, cut into 1-inch pieces

Basmati rice, for serving (optional)

Directions

1. Season the chicken with salt and pepper and 1 tsp curry powder. Heat vegetable oil in a Dutch oven over medium high heat. Add chicken to Dutch oven and saut until golden brown, about 3 to 4 minutes.

2. Add onion, garlic, ginger, chile, remaining 2 tsp. curry powder, cumin, ground coriander and bay leaves. Saut until vegetables are soft, about 3 minutes.

3. Add lentils and saut for 1 to 2 minutes. Add mango, stock and coconut milk.

4. Cover and let simmer until the lentils are soft and creates a thickened sauce, about 35 to 40 minutes. Stir in chopped fresh coriander and green onions. Serve with basmati rice if desired.

See more: Rice/Grain, Poultry, Saute, Main, Chicken, Beans, European