Curry with Chicken, Rice, and Dahl

Indo-Belgian

Ingredients

400 g chicken leg (diced)
200 g red onions (sliced)
4 cloves of garlic (diced) or to taste
150 g cherry tomatoes (halved)
70 g small tin of tomato paste
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp red paprika powder
1 tsp garam masala or curry powder to taste
1 tsp curry powder
Pepper, salt
400 ml coconut milk
300 g dry red lentils
780 ml vegetable broth (split for sauce and dahl)
15 g cane sugar (or 10 g coconut sugar)
30-45 ml lime or lemon juice (for the chicken curry and sauce)
30-45 ml fresh lemon juice (for the Dahl)
Pinch of ground cinnamon
Pinch of ground cardamom
Peanut oil (for frying)
**3 x 250 g bags of rice**

Total Cooking Time: Approximately 40-45 minutes

Preparation Steps

Step 1: Start the Rice (25 minutes)

1. Begin by cooking **3 x 250 g bags of rice** in a large pot of boiling water. Cook according to the package instructions (usually around 15-20 minutes).

Step 2: Base Mixture (10 minutes)

2. While the rice is cooking, heat peanut oil in a large frying pan over medium heat. Add the sliced onions, halved cherry tomatoes, and diced garlic.
3. Fry for 8-10 minutes until the onions are soft and the tomatoes start to break down. Stir occasionally to avoid burning.

Step 3: Prepare the Chicken (5 minutes)

4. While the base mixture is frying, dice the chicken leg into small pieces.
5. Once the frying is done, divide the onion-tomato-garlic mixture into three equal parts: set one part aside for the chicken, one for the curry sauce, and one for the Dahl.

Step 4: Cook the Dahl (20 minutes)

6. In a small sauce pot, heat peanut oil over medium heat and add one-third of the base mixture.
7. Stir in turmeric, cumin, paprika, and coriander, sautéing for a few seconds to release the flavors.
8. Rinse the red lentils under cold water, then add them to the pot.
9. Pour in 390 ml of vegetable broth, stir, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
10. Once cooked, stir in fresh lemon juice to brighten the flavors and season with salt, pepper, and coconut sugar to taste.

Step 5: Cook the Chicken Curry (20 minutes)

11. In the same frying pan used for the base, add the diced chicken leg to one portion of the onion-tomato-garlic mixture.
12. Fry the chicken for 5-7 minutes until browned on all sides.
13. Add curry powder, cumin, coriander, garam masala, salt, and pepper, stirring to coat the chicken in the spices.
14. Pour in 200 ml of the coconut milk and simmer for another 8-10 minutes, until the chicken is cooked through and the sauce thickens.
15. Add 15 g of cane sugar and lime juice, adjusting seasoning to taste.
16. Keep the chicken curry warm while finishing the rest.

Step 6: Make the Curry Sauce (15 minutes)

17. In a small sauce pot, add the remaining portion of the base mixture.
18. Add 390 ml of vegetable broth and 70 g of tomato paste, stirring to combine.
19. Add a pinch of ground cinnamon and cardamom to give the sauce a distinct, sweeter, and aromatic flavor compared to the chicken curry.
20. Pour in the remaining 200 ml of coconut milk and simmer over low heat for 10-15 minutes, until the sauce thickens.
21. Add salt, pepper, and lime juice to taste.

Serving

1. Serve the chicken curry over the warm, fluffy rice.
2. Drizzle the curry sauce on top of the chicken and rice for extra flavor.
3. On the side, serve a generous portion of Dahl for a complete, balanced meal.

Story

This Indo-Belgian fusion meal features a savory chicken curry, a rich curry sauce with a subtle sweetness from cinnamon and cardamom, and a hearty, flavorful lentil Dahl. Starting the rice early ensures that everything is ready at the same time, and the method of keeping it warm with a towel keeps it perfectly fluffy until serving.

Fluffing Boil-in-Bag Rice

For those using **boil-in-bag rice**, fluffing is slightly different. After cooking the rice in the bags, remove them from the water and drain. Then, open the bags, pour the rice into a bowl, and gently fluff with a fork to keep the grains separate. For detailed instructions,