Garam masala, a blend of ground spices (of which there are many combinations), is available in supermarkets.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2011
MethodSprinkle chicken with 1/4 tsp (1 mL) of the salt and pepper. In Dutch oven, heat 2 tsp (10 mL) of the oil over medium-high heat; brown chicken, 3 to 4 minutes. Remove and set aside.
In food processor, finely chop together onions, garlic, hot pepper and ginger; set aside.
Heat remaining oil in pan; cook remaining salt, garam masala and cumin, stirring, until browned, about 1 minute. Stir in onion mixture; cook, stirring, until browned, about 6 minutes.
Add lentils and carrots, stirring to coat. Stir in 3 cups (750 mL) water and chicken; bring to boil. Reduce heat to medium; cook, stirring occasionally, until lentils are tender, about 25 minutes.
More Indian-style/spiced recipes:
Nutritional facts Per serving: about
- Sodium 658 mg
- Protein 31 g
- Calories 467.0
- Total fat 14 g
- Potassium 1182 mg
- Cholesterol 48 mg
- Saturated fat 2 g
- Total carbohydrate 57 g
- Iron 60.0
- Folate 182.0
- Calcium 8.0
- Vitamin A 83.0
- Vitamin C 22.0