lentils in chicken curry?

webitha

can i pad out a chicken curry with lentils and what else to do with them

ive read in here about using lentils to pad out a meal but have never used them and i want to get food bill down even more so im going to make loads more and freeze
also what do they taste like sorry for the silly questions

Queenie

Which lentils are you thinking of using? Do you mean red split lentils? Different lentils have differing flavours but generally have an earthy or nutty flavour.

You could put some red lentils into your chicken curry to bulk it out, they will absorb quite a bit of liquid and will really thicken the dish so you will have to keep an eye on that; or you could even make a lentil curry and use no chicken at all. There are recipes in our Recipe Index for lentil curry's.

Queenie

Dhal Curry and Rice (using red lentils - "serves:6 cost per head:27p cals per portion: 260" )

Queenie

Lentil and Cheese Pasta (using green lentils)

Queenie

Other threads which may be useful:-

What to do with lentils?

Gingham Vegetarian Menu Plan

What do lentils taste like?

Search results on OS for "Lentil Recipes" - that lists all the results which came back (including those 3 links above) so you can have a look at your own pace and decide if any of those threads will be useful for your needs

goonlord

IMHO, lentils in curry are yummy....and I would add them with chicken for a bit more protein. In fact, on holiday recently, I had a chicken curry and my OH had the same but with lentils and his was loads nicer!

Personally, I would use green lentils as these tend to retain their shape and texture. As mentioned by Queenie, red lentils will go mushy and thicken your sauce. Give them a good wash and either cook them separately and chuck in, or if the sauce is quite wet, chuck them in to cook with it. Green ones should take 20-30 mins I would estimate.

amazon_spice

IMHO, lentils in curry are yummy

me too - any kind

guineapig

Hi webitha,

When I make my Aubergine curry, I add my already cooked-then frozen red lentils in to the pot, it turns out fine:D

I add all the liquid ingredients & then lob in the lentils & the frozen or dried Aubergine ( plus or minus mushrooms & any other bits of veggies)

I heat it through for about 10 mins ~ perfection:D


* The thickness of the curry sauce may need to be adjusted to allow for the water contained in any frozen ingredients;)

whistler-alison

Look for a recipe for chicken (or lamb) dhansak which is the meat in a lentil sauce.