Hot & sour chicken and lentil curry

This is my chicken and lentil version of my hot and sour fish curry and it remains a simple, quick and very addictive curry.

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This recipe is dedicated to my partner, Simon: a key worker who works nights at Tesco and, along with so many other key workers, is doing a tremendous job that I am so grateful for. I salute Simon and all other key workers.

It is a real pleasure to cook for Simon before he goes to work, and this is one of his favourite dishes that he asks for frequently. And who am I to say “no”, as I love this curry too!

The recipe for my earlier fish curry is here and I cannot recommend this sauce highy enough: salty, sweet, hot and a little sour it truly tickles those taste buds!

Hot and sour fish curry

Convenience foods shine here!

This is very much a convenience food dish and it is none the poorer for it.

I used a tin of lentils here: great for convenience and they taste really good in this curry, absorbing some of the flavour of the spices. I have also made this using the ready-cooked lentils that come in pouches. If you are not a fan of lentils, you can use butter beans or chick peas which work marvellously. As does cauliflower: arguably one of the best vegetables to use in a curry such as this.

Chicken thighs are so often my chicken cut of choice: inexpensive and full of flavour, they are are, for me, a must-have in the kitchen when it comes to meat.

If you do not have fresh ginger, then powdered ginger or stem ginger from a jar will work very well indeed.

Hot & sour chicken & lentil curry

Serving ideas

This time, I served the curry with a refreshing red onion relish which is simply chopped red onion mixed with some chopped mint, salt, a little wine vinegar and some toasted cumin seeds.

Red onion and cumin relish

The rice here was a packet of long-grain rice with wild rice: one of those packets that was buried at the back of a cupboard and was still well in date!

Recipe: hot & sour fish curry – serves 4

Hot & sour chicken & lentil curry

For the hot & sour curry

• 6-8 chicken thighs, ideally off the bone and skinned
• 1 tin of lentils (any type), drained
• 2 tablespoons vegetable oil
• 3-4 large onions(about 500g) – any type – peeled
• 4 fat cloves of garlic, separated into cloves and peeled
• 4″ piece fresh ginger, peeled (or 3 pieces stem ginger from a jar or 2 teaspoons powdered ginger)
• 1 small mild red chilli, de-deeded
• 2 teaspoons turmeric powder
• 3 tablespoons Thai fish sauce
• 2 tablespoons caster sugar
• 600ml water
• a handful (about 50g) fresh coriander, leaves and stalks, optional

(1) Put the onions, garlic, red chilli and ginger into a food processor. Blitz for a few moments to give a thickish paste.

(2) Heat the oil in large pan over a medium heat and add the turmeric. Cook gently for 1 minute, stirring a little so it doesn’t burn.

(3) Add the onion mixture, the fish sauce and the sugar and cook over a medium heat for 10 minutes, stirring from time to time to ensure it doesn’t catch.

(4) Add the water and bring to a simmer. Put the lid on and cook for about 20 minutes before removing the lid and cooking for a further 15-20 minutes to reduce slightly: this is where the flavour really develops and intensifies wonderfully.

(5) Add the chicken thighs to the curry sauce along with the lentils – you can chop the chicken into smaller pieces if you want to. Put the lid on and simmer very gently for 15-20 minutes or until the chicken has cooked. Gently stir through the chopped coriander and serve.

Hot & sour chicken & lentil curry

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food. View all posts by Philip