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1. Peel and finely chop the onion and carrot, and mince the garlic. Rinse the green lentils under cold water in a sieve. Trim any excess fat from the chicken thighs and cut them into large bite-size pieces.
700 g boneless skinless chicken thighs,
0.8 cup green lentils (dried),
2 piece carrot,
1 piece brown onion,
2 clove garlic clove
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2. Heat the olive oil in a pan over medium heat, then add the onion and carrot and cook, stirring, until starting to soften and turn lightly golden. Stir in the garlic, mild curry powder, ground turmeric, ground cumin, and ground coriander, and cook briefly until fragrant.
1 piece carrot,
0.5 piece brown onion,
2 clove garlic clove,
1.5 tbsp mild curry powder,
0.2 tsp ground turmeric,
0.5 tsp ground cumin,
0.5 tsp ground coriander,
1 tbsp olive oil
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3. Transfer the onion mixture to the slow cooker. Add the chicken pieces, rinsed green lentils, chicken stock, tomato passata, bay leaf, salt, and black pepper, and stir gently to combine. Cover and cook on low until the lentils and chicken are very soft.
700 g boneless skinless chicken thighs,
0.8 cup green lentils (dried),
3 cup chicken stock (low-sodium),
0.5 cup tomato passata or strained tomatoes,
1.2 tsp salt,
0.2 tsp black pepper,
1 piece bay leaf
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4. Remove and discard the bay leaf. Use a slotted spoon to lift most of the chicken pieces out of the liquid and set them aside in a bowl. Using a stick blender directly in the slow cooker, or transferring to a jug blender in batches, blend the lentil and vegetable mixture until completely smooth and creamy.
700 g boneless skinless chicken thighs,
0.8 cup green lentils (dried),
2 piece carrot,
1 piece brown onion,
2 clove garlic clove,
3 cup chicken stock (low-sodium),
0.5 cup tomato passata or strained tomatoes,
1 piece bay leaf
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5. Stir the yogurt, coconut milk, and lemon juice into the blended sauce until smooth, then return the reserved chicken pieces to the slow cooker and stir to coat. Taste and adjust seasoning with a little more salt if needed, then cover and warm through briefly on low.
700 g boneless skinless chicken thighs,
0.5 cup full-fat plain yogurt,
0.5 cup coconut milk (canned, full-fat),
1.2 tsp salt,
1 tbsp lemon juice
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6. Serve the mild chicken and lentil curry stew in bowls over cooked rice if using, and sprinkle with chopped fresh cilantro if desired. Let it cool slightly before serving to young children.
700 g boneless skinless chicken thighs,
0.8 cup green lentils (dried),
1.5 tbsp mild curry powder,
2 tbsp fresh cilantro (optional garnish),
4 cup cooked rice (to serve, optional)
