Another recipe that came out of the desire to use up what I had in my pantry and freezer. The reason I went with the Indian-inspired route was that the chicken I had was from an Indian butcher and marinated in Indian spices. The ease of crockpot meals made this lentils with chicken dish simple to put together, yet the spices gave it the complex flavors you get from Indian meals.
If you don’t want to use chicken, feel free to use lamb, goat, or even no meat at all. Whatever works best for you. But be forewarned it makes a metric ton of food. I had enough for supper for the Hubby and I, two lunches, and another supper for two!
As with most curries, it tastes even better the next day.
Indian Lentils with Chicken
- 1.5 cups dried green lentils
- 3 tablespoons garlic ginger paste
- 1 398ml can coconut milk
- 1 796ml can crushed tomatoes
- 1 small onion finely chopped
- 2 teaspoons chana chat masala
- 2 teaspoons amchur powder
- 2 lbs skinless, bone-in chicken thighs marinated if desired
- 3 cups chicken stock
- 1 heaping tablespoon dried fenugreek leaves
- 1 398ml can chickpeas
- salt and pepper to taste
- cilantro leaves to garnish
- 1 tablespoon cumin seeds
- 1 tablespoon corriander seeds
- 2 red chilies
- 1/2 tablespoon peppercorns
- Toast the whole spices, set aside to cool. When cool, grind to powder in spice grinder.
- Add all ingredients, except the chickpeas, fenugreek, and cilantro, stirring to combine.
- Set the crockpot to low, for 8 hours. Stirring occasionally.
- At the 5-hour mark, add the chickpeas and fenugreek and a bit of salt. Do not fully salt until it has finished cooking.
- When the 8 hours are up, scoop out the chicken, and shred off the bones (it will fall apart easily using two forks). Return to the pot and stir to mix.
- When ready to serve, sprinkle with the cilantro (if your family likes it!)