Ingredients
2 tsp olive oil
50g butter
1 onion, peeled and diced
2 carrots, peeled and diced
6-8 curry leaves
4 garlic cloves, finely chopped
3 Tbs chopped fresh ginger
2 tsp freshly ground black pepper
1 tsp turmeric
1/2 tsp chilli powder (or to taste)
1 Tbs garam masala
2 Tbs milk curry powder
500g boneless & skinless chicken thighs, diced
1 cup Akila Black Lentils, washed
1/2 cup Akila Rice, washed
1.5L chicken stock
Salt to taste
Method
01
Heat oil in a pot, add butter then sauté onions, carrots, curry leaves, garlic and ginger until softened.
02
Add black pepper, turmeric, chilli powder, garam masala and curry powder, then sauté in the pot for a minute to toast the spices.
03
Add chicken and stir well to brown and coat in the spices.
04
Add lentils, rice and stock then stir well.
05
Cover and simmer over moderate heat for 40-45 minutes or until the rice and lentils are cooked through.
06
Season with salt to taste before serving.