Chicken
One Pan Baked Red Chicken Curry With Creamy Lentils
Serves 4
One Pan Baked Red Chicken Curry With Creamy Lentils
Serves 4
Level up your curry game with this One Pan Baked Red Chicken Curry with Creamy Lentils—crispy, saucy, and secretly good for you. Made effortlessly in the Cuisinart Air Crisp Pro, this weeknight hero delivers bold flavour, minimal mess, and maximum satisfaction. One pan. Zero fuss. 100% delicious.
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Ingredients
- Spiced Chicken:
- 4 x 150g chicken thighs
- 1 tablespoon olive oil
- 1-2 teaspoons harissa paste (adjust to taste)
- ½ teaspoon smoked paprika
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- 1 teaspoon minced garlic
- Creamy Lentils:
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 1 tablespoon freshly grated ginger
- 1 small red chilli, finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon ground turmeric
- 300ml coconut milk
- 400g canned lentils
- Fresh mint leaves
- Preserved lemon
Preparation
- In a small bowl, mix harissa paste, smoked paprika, honey, cinnamon, garlic, and a pinch of salt until well combined. Rub this mixture over the chicken thighs and let marinate in the refrigerator for at least 1 hour or overnight.
- Preheat oven to 190°C. In a baking dish, combine the chopped onion, grated ginger, chopped chilli, cumin, garam masala, turmeric, coconut milk, and canned lentils. Stir until well combined.
- Arrange the marinated chicken thighs over the lentil mixture. Roast on Bake uncovered for 15 minutes.
- Serve with sprigs of fresh mint and preserved lemon.
- Make sure to check the chicken is cooked through after 15 minutes. If not, adjust the cooking time as needed.
