Go Back
Jane Houston

Chicken & Lentil Curry

5 from 2 votes
Print Recipe Pin Recipe
Servings: 6 adults
Course: 2 meals a day, Family Meals, Main Course
Ingredients Method Notes

Ingredients
  

  • 1.5 kg chicken drumsticks 8-10 drumsticks
  • 800 grams tinned brown lentils (x2 400g cans)
  • 700 grams tomato passata
  • 400 ml coconut cream
  • 1/2 cup water or broth
  • 3 cloves garlic
  • 4 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1 tsp marjoram
  • 4 TBSP olive oil
  • 2 cups green beans
  • salt and pepper to taste

Method
 

  1. Take out a large baking dish and preheat the oven to 200 degrees
  2. To the baking tray add the drained and rinsed lentils, olive oil, turmeric, garlic, cumin, garam masala, coriander, ginger and marjoram. Mix well to combine and place into the hot oven for 10 minutes
  3. In the meantime, remove the tops of the green beans and chop into thirds. Set aside
  4. Remove the dish from the oven, mixing well once more, then add in the jar of passata, water or broth and the chicken drumsticks gently submerged
  5. Season top side of the chicken with salt and pepper and bake for 30 minutes, then flip the chicken and bake for another 30 minutes
  6. Next add in the green beans and coconut cream. Mix gently, then cook for a further 10 minutes until the green beans have softened
  7. Remove from the oven and season with salt and pepper to taste

Notes

* Serve with quinoa, rice or extra roasted veggies 
Able to be frozen: yesÂ