For 4 people
Preparation 30 min .
Cooking 30 min.
25 gr of butter;
2 large onions, finely chopped ;
2 cloves garlic, crushed ;
2 tbsp. tablespoon garam masala ;
½ teaspoons cinnamon ;
½ teaspoons ground cumin ;
10 cardamom pods crushed ;
500 grams of boneless chicken thigh or chicken breast cut into pieces ;
300 grams of peeled tomatoes , crushed canned drained
8 bay leaves ;
100 grams of lentils ;
40 cl chicken stock ;
Coriander leaves ;
Salt and pepper.
For yogurt cucumber
15 cl yogurt
1 large pinch of salt
½ cucumber , cut into strips or diced
Melt butter in frying pan, then fry the onions over medium heat. When they begin to sizzle, reduce heat and cook fot 10 to 15 minutes. Cover the pan and stir occasionally.
When the onions are soft , add the garlic and garam masala . Heat for 4 minutes to release the aroma of spices and to brown the onions.
If you use chicken legs, incorporate and cook 5 or 6 minutes. Add the crushed tomatoes, bay leaves, the lentils and chicken broth . If you chose the chicken breast, add and simmer the preparation for. 15 minutes then cover until the lentils are tender.
Prepare the yogurt cucumber.
Mix ingredients in a small dish .
When the curry is ready, salt and pepper generously. Put the curry into bowls , sprinkle with cilantro and serve with yogourt and cucumber.