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Method :
Wash the lentils in several changes of
cold water, then leave to soak in a bowl of clean water for 1 hour.
Drain the utensils and boil in the measured water with 1 tsp salt added,
for about 1 hour, until soft. Drain and set aside.
Heat the oil in a pan, add the onions,
garlic and ginger and fry for about 5 minutes. Add the spices and salt
to taste and fry gently for 10 minutes. If the mixture becomes too dry,
add 2 tbsp water. Add the chicken thighs and fry until golden all over.
Add the cooked lentils, cover and simmer for about 30 minutes, or until
the meat is tender.
Serves 4
Chicken thighs work really well in
curries, because they need lengthy cooking, and preferable in a sauce,
to tenderize the meat.
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