Wednesday, 26 January 2011

Kashmiri Chicken with Lentils and Green Beans

.... another mid-week chicken thigh treat from Belleau Kitchen...

.... I've adapted this dish from the marvelous Anjum Anand New Indian cook book... it's one of those wonderful books that not only looks good, filled with stunning and tempting pictures but recipes that are very simple and aren't too daunting to put together on a cold weeknight... and again something you could half cook in the morning and finish off after work...

... about 6 months ago I realised that if I was to be taking this blogging lark seriously then my spice cupboard was in dire need of an overhaul... so off I went and pretty much stocked up with every spice available, so that at the merest whim I can pull a much loved 'curry' out of the bag without cursing some forgotten ingredient... I occasionally forget to restock the odd thing but I have enough now not to freak out about it... and adapt... which is why this isn't quite verbatim from the book... but scrummy just the same!

Kashmiri Chicken with Lentils and Green Beans

6 chicken thighs (or a pack of veggie sausages)
1 onion - chopped
1 small leek - chopped
1 chunk of ginger - finely chopped
5 cloves of garlic - whole
1 teaspoon cumin seeds
2 teaspoon garam masala
3/4 teaspoon of red chilli powder or paprika (for colour rather than taste)
5 cardamon pods
1 tin of chopped tomatoes
a handful of green beans
a handful of lentils
1 small glass of white wine

- in a heavy pan saute the onions, leeks and garlic in oil till tender

- throw in the spices and let them brown and explode with flavour (about 6 mins)

- pour over the tomatoes, then fill the tin with hot water and add this to the pan along with a glass of wine

- add the green beans and let it simmer for 5 mins

... at this point I took about a third of it away to use as stock for a veggie sausage version... aren't I lovely?

veggie sausage version

- add the chicken thighs (or chopped sausages) and place the lid on and let it simmer for an hour.  The stock should reduce by half.

- add the lentils, top up with water if you need to and let it simmer again on a very very low heat for another 45 mins.

- finally remove the lid and place it in a hot hot oven for 20 mins until it goes golden and thickens up into a glorious, unctuous stew...

eat and of course, enjoy!

...last chance to enter my Lincolnshire Hamper giveaway, I will be announcing the lucky winner at the end of the week!


  1. Wow, could I eat a plate of this right now. Looks delicious.

  2. I love Amjun Anand but I haven't got the book this is from. I'll definitely have to try it.

  3. Yes, Anjum is so much better than Madhur in my opinion. I do have that book but haven't tried this recipe yet. It looks fantastic. I'm going to make it at the weekend. Thanks for the inspiration.

  4. I have to make this, I even have all but the cardamon pods and chicken. Did you brown the chicken thighs first can I ask. They look skin on and brown, or was it the final lid off that did the browning?

  5. Yes, Kashmiri chicken, you are lovely! And I do have all those spices in my cupboard. I studied with an Indian cooking instructor years ago and learned the art of putting together different curries. At one time, I had 47 different herbs and spices on hand! I work with less now and do have a source for buying smaller amounts. Your dish looks amazing. I can imagine the delicious aromas brightening your kitchen.


  6. Liking this one, Dom. I can feel it coming on for Friday evening - but torn whether to use chicken, or sausages: in my case, non-veggie ones, but I have a vegetarian buddy who'd LOVE this next time she comes over.

  7. thanks all, it is delicious!

    @ Jo... I contemplated browning the chicken first but then I realised that the last 20 mins in the oven will turn them golden... which is what happened!

  8. Dom, this looks absolutely delicious, but I see I'm going to have to "spice up" my cupboard a bit! You have the best recipes! Thanks for sharing!


  9. Love chicken thighs! and this looks and sounds fantastic. And the veggie sausage version looks very nice too. You are lovely Dom.

  10. Love when I dont' have to brown the meat/chicken first (how lazy am I!!!!?)

    Another delicious dish Dom - think I'll try the veggie version a try soon.

  11. I love all these recipes that are using chicken thighs! I also happen to have all the spices you've noted in my spice rack and cupbooard right now and thighs in the freezer! I'll have to use frozen beans, but hey, I can deal with that!

    Saturday's supper comin' up! Thanks, Dom!

  12. You're the second person I've seen recently singing the praises of this book. I've noticed on the shelf in Waitrose the last couple of weeks,no doubt it will be finding its way into my basket..

  13. Dom, oh yum! I wish I could afford to buy all new spices. I agree about not having a spice when your in the middle of a recipe it can be maddening. Great recipe.

  14. The Kashmiri Chicken with Lentils and Green Beans looks delicious Dom...something I will definitely try....I've just got a spice grinder and a friend has lent me Anjum Anand's 'Every Day' so plan to try some Indian cooking......I must stock up with spices........I'm a bit obsessed with cardamom at the moment, .....the seeds of one green pod are great with cinnamon and raisins in porridge...An aromatic start to the day.....

    Oh and to Northern Snippet....I've noticed A A's new book half price on Amazon...although I'm not sure how much the postage is.......

  15. [contented sigh!]
    This is my kind of dinner! Do you do home deliveries ;0)

  16. @ Chele... i'd send it up to you but i'm afraid the delivery costs may be prohibitive!

    all the best x

  17. This sounds like a great recipe! Chicken is probably our most utilized meat for dinner, so it's great to have some other ways to eat it. Plus, I love lentils :D

  18. Made it last night, Dom; was great. Due to unexpected delay of guest, had to hold it for an extra hour, gently bubbling away, which caused no problem at all. Thanks for reminding me about chicken thighs - will concoct a recipe for them soon. Have added your link to my blog. Cheers

  19. @ Guerilla Griller - so glad it worked... I think with these kind of stews a little longer on the hob is never an issue... but phew, at least it worked for someone else!

  20. @ Dom. Your use of chicken thighs inspired me to re-visit the old classic, Coq Au Vin. I've blogged it, and you are name-checked alongside Elizabeth David!


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