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Creamy Chicken Curry with Leeks and Lentils

Creamy Chicken Curry with Leeks and Lentils is built on Chicken Thigh Boneless Skinless, Water, Chicken Bouillon Cubes, Garlic Sliced Paper Thin, and Leek Chopped. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 2
• 3
• 2
• 2 clove
• 1
• 1
• 1
• 1/4 cup
• 1 cup

Method (preview)

1. 1

   Put chicken thighs, bouillon, into a pot with the 3 cups water.

2. 2

   Add 1/4 the chopped leak and 1 clove of garlic and a tsp of curry powder.

3. 3

   Simmer for 30-1 hour until the chicken is cooked and tender.

4. 4

   Strain the chicken meat out, reserving the broth and vegies. tear or chop the meat into bite size pieces.

5. 5

   Add remaining leek and garlic into the pan and saute for a few mins. add in chicken meat, reserved broth with water added to make 3 cups liquid, lentils curry powder, and jalapeno pepper. bring to a boil and simmer for 30 mins or so until the lentils are tender.

6. 6

   Remove from heat, add in heavy cream and season to taste with salt, pepper, and additional curry or roasted ground cumin.