Recipe by

Chicken Tikka Bunny Chow

Recipe by

Ingredients

Directions

Nutrition

2 cups (500 mL) low-sodium chicken stock

1 cup (250 mL) water

2 cups (500 mL) whole red lentils

3 lbs (1.5 kg) chicken thighs, boneless, skinless, cut into 1-inch chunks

3 Tbsp (45 mL) canola oil

1 cup (250 mL) yellow onion, diced

½ cup (125 mL) tomato paste

¼ cup (60 mL) garlic, minced

3 Tbsp (45 mL) ginger, grated

1 Tbsp (15 mL) garam masala

1 Tbsp (15 mL) chili powder

1 Tbsp (15 mL) turmeric

1 qt (945 mL) tomato sauce

1 cup (250 mL) heavy cream

4 loafs whole wheat pullman loaf, cut into thirds (optional)

¼ cup (60 mL) cilantro, chopped

Directions

In a medium rondeau or wide braising pan, add stock, water, and lentils and cook on a simmer for 10 minutes.
In a separate pan, add chicken, oil, and onion and cook until golden brown, approximately 5 minutes. Stir in tomato paste, garlic, ginger, garam masala, chili powder, and turmeric. Cook until fragrant, approximately 1 minute.
Transfer chicken with spices to the rondeau with the lentils. Add tomato sauce and bring up to a boil. Reduce to simmer and cook until lentils are tender, stirring occasionally, approximately 10 minutes.
Stir in heavy cream and heat through.
Scoop out ⅔ of the center of each portion of loaf.
Serve curry inside the pocket of loaf and garnish with cilantro. Optionally serve in a bowl instead.