Chicken, Papaya & Lentil Curry:
500 g deboned skinless Thigh chopped into cubes
1 onion, finely chopped
fresh ginger – thumb sized grated
2-3 garlic cloves finely chopped
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon turmeric powder
1 tablespoon Korma Curry Powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 yellow mustard seeds
200g orange lentils pre-boiled al dente
2 cups fresh papaya chopped into cubes
400ml coconut milk
1 cup cubed papaya (keep pips for relish too)
½ small red onion finely chopped
3-4 tablespoons lime juice
1 tablespoon sweet chilli sauce (adjust to taste)
Chopped Coriander leaves
Chopped Mint leaves
Small Lettuce leaves to serve
Slice of lime
Serve with Basmati rice, cooked according to package instructions
First create the relish so that the Papaya can marinade in the Lime Juice.
Mix together ingredients, taste, adjust and refrigerate.
Then brown the chicken thighs in a pan with oil.
Make sure the pan has enough oil and add the onion and fry gently until soft and just starting to colour.
Stir in the garlic, ginger, spices and Korma curry powder.
Gradually stir in the coconut milk and bring to a simmer.
Return the chicken to the pan and add the lentils and chopped papaya.
Simmer for 30 minutes, semi-covered, or until the chicken is very tender.
Serve: With Rice and the papaya salsa on lettuce leaves with a slice of lime.