Recipe

Chicken Haleem

Lentils cooked down mixed with chicken

main mealindiancurry

Time—
Yield4 portions
Energy401 kcal
Components1
Contents

Ingredients

  • 130glentils, chana dal
  • 30glentils, mung dal
  • 30glentils, urid dal
  • 500stock, chicken, low salt (ml (prepared/500ml))≈ 1 cube stock, chicken, low salt
  • 2tspspice, peppercorns
  • 2singlespice, cardamom, black, pod≈ 0.3 tsp spice, cardamom, black, pod
  • 2singlespice, cardamom, green, pod≈ 0.4 tsp spice, cardamom, green, pod
  • 2tspspice, cumin, seed
  • 1.5tspspice, coriander, seed
  • 0.25tspspice, clove, whole
  • 0.5tspherb, fennel seeds
  • 0.5spice, mace, whole (blade (.2g))
  • 1perspice, cinnamon stick
  • 0.5wholespice, star anise
  • 0.125tspspice, nutmeg
  • 0.75tspspice, chilli powder, kashmiri
  • Masala
  • 2.5mloil, rapeseed
  • 1wholeonion≈ 150 g onion
  • 2clovegarlic
  • 10gginger root
  • 0.5tspspice, turmeric
  • 0.25tspsalt
  • combined cook
  • 85gwheat, bulgar
  • 380gPoached Chickenshredded
  • 125gwater
  • 1gwater
  • 2.5mloil, rapeseed
  • 25gginger root
  • 3single, 5gchilli, green finger

Instructions

Process

  1. Lentils
    1. Soak overnight in water
    2. *** WAIT OVERNIGHT ***
    3. Drain fully
    4. Into a pot with the stock, boil and then low simmer for 45-60 minutes -- until very soft and starting to break down, but not yet turned to mush.
    5. Remove from heat, do not drain; we will be adding the remaining ingredients directly into this pot.
  2. Spices
    1. Toast the whole spices, approx 1 minute
    2. Grind to a powder
    3. Add the nutmeg and chili powder
  3. Masala
    1. Oil over medium-low
    2. Cook the onion 10-15 minutes until soft and lightly golden
    3. Add the garlic and ginger, cook 1-2 minutes
    4. Add the turmeric and salt, and the spice mix, cook 1 minute
    5. Remove from heat
  4. Combined cook
    1. Add the masala and bulgar to the lentil pot and back over heat
    2. Simmer 10 minutes
    3. Add the shredded chicken
    4. Add some more water if necessary, simmer 10 minutes
    5. Add some more water if necessary, simmer for 10 minutes, stirring.
    6. Remove from heat
    7. If necessary, blend some of it to get to the right texture.
  5. Tarka
    1. Heat the oil over medium
    2. Fry the ginger and chillies for 2 minutes
    3. Stir into the masala/lentil mix.

Nutrition details

Show full nutrition and cost table
NutritionPer portionBatch total
Calories4011603
Protein35.4141.6
Carbohydrates44.8179.4
Total Sugars4.618.5
Free Sugars0.31.0
Fat8.232.6
Saturated Fat1.56.1
Fibre11.345.3
Alcohol0.00.0
Salt0.72.9
Iron5.9523.8
Calcium83.1333
Vitamin B1200
Omega 31.56.02
Magnesium107427
Potassium8143260
Caffeine00
Cost£1.29£5.18
Component details (1)

Aggregated amounts used by this recipe.