Bombay Chicken With Red Split Lentils Recipes

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CHICKEN AND LENTILS



Chicken and Lentils image

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories     Meat and Poultry Recipes     Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

Steps:

  • Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
  • Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
  • Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
  • Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

BOMBAY CHICKEN WITH RED SPLIT LENTILS



Bombay Chicken with Red Split Lentils image

This is so fabulous. Oh my gosh it is delicious and actually not that hard to make. You can find turmeric and garam marsala at any Indian Food store and most Asian food stores. It has a super spicy (not hot but strong flavor) Indian flavor and can be hot depending on how much ground red pepper you put in.

Provided by Pete Lobert

Categories     Lentil

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 1/4 cups red lentils
1 medium onion, chopped fine
1/2-1 hot green chili, finely sliced
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 teaspoon finely sliced ginger (or more to taste)
6 cups water
4 -6 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 tablespoon oil
1 teaspoon whole cumin seed
2 -4 cloves garlic
1/2-3/4 teaspoon ground red pepper
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon garam masala

Steps:

  • Combine the lentils, onion, green chili, ground cumin, turmeric, half of the chopped ginger and 6 cups water in a big heavy pot.
  • Simmer and cover leaving lid slightly ajar for 45 minutes.
  • Next add chicken (cut into small pieces) and salt.
  • Bring mixture to a boil and then simmer for another 30 minutes or until the chicken is tender.
  • Next get a small pan out and put the tablespoon of oil in it.
  • When hot, put in the whole cumin seeds.
  • As soon as the seeds begin to sizzle (this just takes a few seconds) put in the remaining ginger and garlic.
  • Saute until garlic is slightly brown.
  • Now put in the red pepper and lift the pan up immediately and dump everything into the pot with chicken and lentils.
  • Finally, add the lemon juice, sugar, and garam marsala.
  • Stir to mix and cook for another 5 minutes or so.
  • You can top each serving with fresh cilantro if desired.

Nutrition Facts : Calories 396, Fat 6.7, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1400.6, Carbohydrate 41.8, Fiber 7.3, Sugar 2.3, Protein 43.1

BOMBAY CHICKEN



Bombay Chicken image

Make and share this Bombay Chicken recipe from Food.com.

Provided by bmcnichol

Categories     Chicken Thigh & Leg

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2-1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 -5 lbs skinless chicken thighs, and legs bone-in, skin removed

Steps:

  • In a resealable plastic bag, combine the first 11 ingredients.
  • Add the chicken and seal bag and turn to coat.
  • Refrigerate overnight.
  • Rub grill rack with oil or coat with cooking spray before starting the grill.
  • Drain and discard marinade.
  • Grill chicken, covered, over medium-hot heat for 15 minutes.
  • Turn and grill 10-15 minutes longer or until juices run clear.

Nutrition Facts : Calories 342.2, Fat 14.3, SaturatedFat 3.8, Cholesterol 194.4, Sodium 672.2, Carbohydrate 5.1, Fiber 1.4, Sugar 2.7, Protein 46.8

CHICKEN AND RED LENTIL CURRY



Chicken and Red Lentil Curry image

Lovely thick and filling curry that's a breeze to make. Also easily doubled and freezes well.

Provided by littlegreendragon13

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat stirring occasionally until softened. Stir in the garlic, curry paste and cumin and cook for 1-2 minutes more.
  • Add the remaining oil and the chicken and cook for 2-3 minutes. Stir in the stock and lentils, bring to the boil, cover and simmer for 25 minutes stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
  • Stir in the yoghurt and cover, simmer for 5 minutes.
  • Serve with basmati rice.

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