Loaf Pan Chicken with Cucumber Tomato Salad & Spinach Lentil Rice

Ingredients

• 600 g boneless chicken thighs
• 1 cup lentils (see reel type)
• 1.5 cups basmati rice
• 1–2 onion
• 2 medium or 1 cup tomato or passata
• 1–2 tbsp ginger-garlic
• spices (turmeric, cumin, garam masala), to taste
• 2 tbsp oil or ghee

Steps

1. Rinse lentils until water runs clear; soak 20 min if you have time.
2. Heat oil in a pot; add cumin seeds, then onion and ginger-garlic until soft.
3. Stir in turmeric and tomatoes; cook until the masala looks thick, 5–6 min.
4. Add lentils plus water (check bag ratio); simmer partially covered until soft.
5. Mash a spoonful for creaminess; finish with garam masala, butter, or cream if using.
6. Taste for salt and serve with rice or roti.

The reel

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via @thechutneylife

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions