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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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A hearty, healthy dish the whole family loves. Ingredients:
1 1/2 cups dry lentils |
1 large carrot, diced |
2 stalks celery, diced |
1 medium onion, diced |
1 chicken breast, cut in bitesize pieces |
1 bay leaf |
2 garlic cloves, diced |
1 tablespoon rice, uncooked |
1/2 teaspoon pepper |
1/2 teaspoon cayenne |
1/2 teaspoon vinegar |
1 teaspoon salt |
1 teaspoon sugar |
3 kikomura curry cakes |
1 tablespoon butter |
potato starch |
Directions:
1. In four cups of water, boil the lentils, carrot, celery, onion, chicken, bay leaf, garlic, rice, pepper and cayenne. Reduce until thick to stew/sauce consistency. (Remove the bay leaf after 10-15 minutes of boiling.).
2. Once thickened, add the vinegar, salt (to taste), sugar, curry and butter. Add potato starch one tsp at a time until correct consistency is reached.
3. Remove from heat, let flavors meld. Serve with a dollop of sour cream.
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