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Knight and Mashru's Oojab

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A sweet and sour lentil based chicken curry.

A sweet and sour lentil based chicken curry.

Ingredients

Serves: 2-3

Metric Cups
  • 1 onion (finely chopped)
  • 3 cloves garlic (chopped)
  • 1 green chilli (sliced seeds in)
  • 10 cardamom pods
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds (crushed)
  • 1 teaspoon coriander seeds (crushed)
  • 2 kaffir lime leaves
  • 1 can coconut milk
  • 2 handfuls red lentils (uncooked)
  • 3 chicken breasts (skinned)
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon thai fish sauce (nam pla)
  • 1 onion (finely chopped)
  • 3 cloves garlic (chopped)
  • 1 green chile (sliced seeds in)
  • 10 cardamom pods
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds (crushed)
  • 1 teaspoon coriander seeds (crushed)
  • 2 kaffir lime leaves
  • 1 can coconut milk
  • 2 handfuls red lentils (uncooked)
  • 3 chicken breasts (skinned)
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon thai fish sauce (nam pla)

Method

Knight and Mashru's Oojab is a community recipe submitted by willbo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Remove the seeds from 8 of the cardamom pods discarding the husks. Grind them up in a pestle and mortar. Mix the powder with the cumin, turmeric and coriander.
  • Pour some oil in a deep sided pan. Get it hot and then throw in the remaining cardamom pods. Let them sizzle for a couple of seconds then turn the heat down a little and add the onion garlic and chilli. Fry till soft.
  • Tip in the spice mix and heat through.
  • Add the tin of coconut milk and stir until it becomes a uniformed colour. Then add the kaffir lime leaves. Leave to simmer for a couple of minutes then add the lentils. It may be a good idea to wash them under some cold water first.
  • Let this simmer for 20 mins at a gentle heat or until the lentils are cooked and are starting to break up.
  • As the sauce is simmering cut up the chicken breasts. Heat some oil in a frying pan. Fry off the chicken until it starts to bronze around the edges. Then add the sugar and let caramelise. After this pour in the lemon juice.
  • Add the chicken and all its juices to the simmering sauce and let cook for a couple of minutes. Then season with fish sauce to taste.
  • Garnish with coriander and serve with rice or bread.
  • Remove the seeds from 8 of the cardamom pods discarding the husks. Grind them up in a pestle and mortar. Mix the powder with the cumin, turmeric and coriander.
  • Pour some oil in a deep sided pan. Get it hot and then throw in the remaining cardamom pods. Let them sizzle for a couple of seconds then turn the heat down a little and add the onion garlic and chilli. Fry till soft.
  • Tip in the spice mix and heat through.
  • Add the tin of coconut milk and stir until it becomes a uniformed colour. Then add the kaffir lime leaves. Leave to simmer for a couple of minutes then add the lentils. It may be a good idea to wash them under some cold water first.
  • Let this simmer for 20 mins at a gentle heat or until the lentils are cooked and are starting to break up.
  • As the sauce is simmering cut up the chicken breasts. Heat some oil in a frying pan. Fry off the chicken until it starts to bronze around the edges. Then add the sugar and let caramelise. After this pour in the lemon juice.
  • Add the chicken and all its juices to the simmering sauce and let cook for a couple of minutes. Then season with fish sauce to taste.
  • Garnish with coriander and serve with rice or bread.
  • Tell us what you think