Whether you roast your own or grab one from the rotisserie, the leftovers from a whole chicken make this Indian-inspired dish quick and simple. The slowly cooked caramelized onions do take some time, but they really add flavor so be patient. A little spicy achaar and cool yogurt make for a tasty finish.
CHICKEN CASHEW KORMA WITH LENTILS
Bring the lentils and 3 cups of water to a boil, add a pinch of salt, cover, and simmer for 20-25 minutes.
Cook the onion in 2 tablespoons of olive oil and a pinch of salt over medium low heat, stirring occasionally, for at least 30 minutes or until the onions are dark. Add a spoonful of water toward the end to keep them from burning.
Add the Korma sauce and another ¼ cup of water to the onions and bring to a boil. Reduce heat, add the chicken and cream, if using, and simmer until warmed through, about 10 minutes.
Serve the chicken over the lentils, top with the achaar and yogurt.
A delectable blend of Ecuadorean chocolate and Oregon hazelnuts sweetened with dates, Cloudforest’s ‘Magic Spread’ is a grown-up alternative to other chocolate-hazelnut confections. Free of preservatives or anything else artificial, its rich chocolatey flavor makes for a deliciously indulgent snack when spread on buttered toast and sprinkled with sea salt.
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SCHNEBELHORN
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