I am traveling through Ireland as I write this blog. My friend’s husband made an amazing curry last night, which was so delicious, and I need to get his recipe. Making a curry is so rewarding and actually very easy! Curry can be a great way to flavor any dish, whether vegetarian or with meat or fish. This one I made a few days ago with chicken thighs, which tend to hold their flavor and not dry out during the cooking process.

The total cooking time is approximately 1 hour, and it can definitely be made in advance. It just gets better as it marinates all the fabulous flavors after it is prepared. I like to make it in the morning in a Dutch Oven and warm it up for dinner over my favorite cumin basmati rice recipe.

4 servings (also, great as leftovers)
4 Chicken thighs – pat dry and toss in flour, salt and pepper. Set aside
3 tablespoons olive oil
1 medium onion, sliced thinly or chopped
1 cup carrots – pealed and sliced
3 tablespoons tomato paste
1 lime – juiced
3 garlic cloves, minced
1 piece fresh grated ginger (or 1 tspn dry ginger)
1 tspn ground turmeric
1 tspn ground cumin
1 cup red or brown lentils (liked the red in this récipé
4 cups of water, vegetable or chicken stock
Salt and pepper
1 can full-fat coconut milk
4-5 ounces of fresh spinach
1/4 cup chopped parsley or cilantro

In a Dutch oven heat 2 tablespoons of olive oil.
Add the onions and carrots sauté until onion is translucent.
Season lightly with salt and cook, stirring occasionally about 3 minutes.
Push carrot mixture to the sides of the pan creating space in the middle.
Add the chicken skin side down to the center of the pot.
Cook until the skin releases from the pan, 7-9 minutes.
Meanwhile, pushing the onions and carrots occasionally. Add the tomato paste, cumin, turmeric and garlic to the carrot mixture, stirring as best you can.
Flip the chicken and stir tomato paste so it intensifies and darkens in color, about 2 minutes.
Add the lentils and 4 cups of water or stock to fully submerged the lentils and most of the chicken.
Adjust the heat to bring the liquid to a boil.
Season with a little salt and pepper.
Cover and lower the heat to a simmer and cook, stirring occasionally, until the lentils are tender and the chicken is cooked, approximately 50 minutes.
Remove the chicken to a bowl and set aside.
Stir in coconut milk, spinach, half the lime juice, ginger, cilantro or parsley, taste and season as needed with more lime juice or salt.
Simmer and add the chicken back in the pot.
Serve over rice and a little sprinkle of fresh parsley or cilantro or basil.

Bon Appétit