Family Chicken Curry
You Will Need:
Ideally a cast iron casserole pot you can use on the hob and in the oven
5-6 Chicken Thighs (either boned or boneless)
100g Lentils (pre-cooked and drained)
1 large red onion (sliced)
1 red pepper (sliced)
2 Medium Potatoes (cubed)
1 Red Chilli (de-seeded)
1 tbsp Curry Powder (hot or mild, whatever your preference)
1 tbsp Garam Masala
1 tbsp Tomato Puree
Chicken Stock (enough to just cover the curry, I used two cubes)
Vegetable or Sunflower oil
Preheat your oven to 160 deg (fan assisted)
Heat the oil in the casserole pot.
Put the chicken thighs in and brown over a medium heat for between 5-10. Remove from the pot and put to one side.
Put the onions, red peppers, potatoes, chilli in the oil and fry until softened for around 5 minutes.
Add in the curry powder, garam masala, tomato puree and the sultanas and stir.
Add in the lentils and place the chicken thighs back on top. Pour over the chicken stock until the chicken thighs are just covered.
Put the pot in the oven and cook for 1 and a half hours.
Serve with naan bread and mango chutney.