Chicken Lentil Curry
2 c. Green lentils 1/2 c. Chickpeas, soaked overnight 1 large Onion, diced 6 pc. Chicken thighs 3 c. Chicken broth, low sodium 1 c. Water 1 tbsp Curry powder 1 tsp Ground tumeric 1 tsp Cumin 1/2 tsp Ground coriander 1 tbsp Chinese garlic chili sauce (or chilli pepper flakes) 1 tsp Salt 1 tsp White sugar 1 tbsp Ginger root, minced 4 cloves Garlic, minced 1 pkg Curry paste 1 can Diced tomatoes Plain yogurt (optional) [Vegetarian option: Omit the chicken thighs and substitute in a vegetable stock.] Put everything, except for the chicken, in the slowcooker. Stir to mix. Place the chicken thighs on top and baste them with a little bit of liquid. Add more water if necessary. Cook for 4-8 hours. When the curry is done, de-bone the chicken thighs and stir the meat back into the curry. Serve with basmati rice and a dollop of plain yogurt. My comments: I have always been hesitant in making curry from scratch for two simple reasons: 1. I was told ...