Indian Stew with Chicken and Red Lentils
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast fillet (s)
- 1 ½ liters chicken broth
- 250 g lentils, red
- 2 cloves garlic
- 2 onions)
- 1 teaspoon ginger, mashed
- 250 ml sour cream
- 3 egg (s)
- 4 tablespoon almond (s), finely ground
- 0.5 teaspoon ½ turmeric
- 2 teaspoons coriander
- 1 teaspoon spice mix (Garam Masala)
- 1 ½ tablespoon butter
Print Recipe
Pin Recipe Instructions
- Cut the chicken into small cubes and season with salt, finely chop the onions and garlic. Melt a tablespoon of butter in the pan and sear the meat well on all sides, keep warm - the pan (including the frying residues!) Will be used: steam onions and garlic with half a tablespoon of butter - as soon as they become translucent, add the ginger puree and brown everything . Now add the almond flour, turmeric and coriander, fry for half a minute, stirring constantly, and then deglaze with a cup of the broth.
- Prepare the soup: Put the mixture from the pan, the fried chicken cubes, the lentils and the rest of the chicken stock in a saucepan and bring to the boil. Cook over medium heat for about 1 hour until the lentils are soft and tasty. Meanwhile, boil the eggs hard, quench, peel and quarter them. The soup is bound by finely pureing about a third of the lentils with a little broth in a bowl with the hand blender and stirring them back into the rest of the soup together with the beaker of cream and the garam masala. Warm everything up again for 5 minutes, but don`t let it boil anymore. Distribute the eggs evenly in the soup plates or bowls and pour the soup over them.
- This goes well with naan bread (Indian flatbread) and a delicious white wine.
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