1  tablespoon vegetable oil
2  pounds chicken thighs without skin salt and pepper, to taste
I0 bay leaves
2  garlic doves, minced
1  medium onion, minced
1  14.5 oz can tomatoes, chopped
2  carrots, peeled, 1/”2 cubes
1  pound potatoes, peeled, 3/4″ cubes
3/4 pound okra, sliced, optional
1  pound lentils, dry
4  cups water
2   tablespoons curry powder

salt and pepper, to taste
2  tablespoons cilantro, chopped, optional


Heat the oil in a 5 quart saucepan with a tight fitting lid. Season the chicken with salt and pepper.

Fry the chicken and bay leaves until golden brown, a few minutes each side. Remove from pan.

Saute the garlic and onions, scraping up bits from the bottom, until soft and golden. Add the vegetables and mix to coat well.

Add the lentils, chicken and bay leaves, water and seasonings, except for the cilantro. Bring to a boil and lower the flame.

Cover and simmer for about 20 minutes until the potatoes and lentils are soft. Sprinkle with cilantro and serve.

Serves 8

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