Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut chicken legs into drumsticks and thighs.
Heat oil in a deep skillet and sauté the chopped onion until lightly browned. Add garlic, ginger, turmeric, cayenne, cumin, ground coriander, ground cardamom, pepper and cinnamon; stir fry 1 minute.
Add tomatoes and cook for 2-3 minutes. Add chicken and cook until the juices have evaporated (about 10-15 minutes).
Add the lentils. Mix well and add the water. Cover and cook on low heat until chicken is tender and fully cooked (about 30 minutes) or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C).
Meanwhile, prepare basmati rice according to package instructions.
Sauté fennel seed for 2-3 minutes until fragrant. Add rice and stir to brown.
Remove chicken and lentil mixture from heat. Take chicken pieces out and put on platter. Mash lentils until smooth.
Add eggplant, spinach, cilantro, salt and brown sugar. Return chicken to pan, cover and cook for 10 minutes. Add a little water if the gravy is too thick. Taste and adjust seasoning. Garnish with finely sliced onion rings, lemon slices and serve with rice.
This dish is delicious reheated for lunch the next day.
|Per 600 g serving||Amount|
|Saturated Fat||4 g|
|Per 600 g serving||% Daily Value|