Lentils with chicken curry
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Lentils |
| 5 | cups | Water |
| 2 | Chickens, fryer | |
| 1 | Carrot; diced | |
| 1 | Celery stalk; chopped | |
| 1 | medium | Onion; quartered |
| Salt; to taste | ||
| Chopped peanuts | ||
| Crisp crumbled bacon | ||
| White seedless raisins | ||
| Water | ||
| ¾ | cup | Onion; minced |
| 4 | tablespoons | Butter |
| 2 | tablespoons | Curry powder; to 3 tb. |
| 3 | cups | Broth, chicken; divided |
| 4 | Egg yolks; beaten | |
| 1 | cup | Half-and-half |
| Flaked coconut | ||
| Preserved kumquats | ||
| Chopped hard cooked egg | ||
Directions
CONDIMENTS (OPT
Simmer lentils in 5 cups water for 45 minutes or until tender.
Combine chicken, carrots, celery, quartered onion, and salt; cover with water and simmer until chicken is tender. Bone chicken and cut meat into bite-size pieces. Heat broth and strain; set broth and vegetables aside.
Saute minced onion in butter until tender but not browned; add curry powder and cook a few minutes, stirring occasionally. Combine onion-curry mixture and 2 cups chicken broth in top of double broiler; simmer 10 minutes over hot water.
Let egg yolks and half-and-half come to room temperature; combine and beat well. Add about ¼ cup heated curry broth to egg yolk mixture; then stir mixture into the broth in double boiler; stir until thickened.
Combine the reserved vegetables, chicken, and remaining chicken broth; heat thoroughly. Pour curry sauce over chicken mixture; ring with hot lentils. If desired, top with condiments.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-28-94