Indian food is a major cuisine in Fiji. Inspired by recent visits to a local Indian restaurant, I created this lentil-based dish with chicken. If you’re vegan, simply leave out the chicken; the dish will still have plenty of flavor from the curry and coconut milk.
I added some butter as a nod to the Indian dish called butter chicken, but it’s optional. It complements the richness of the coconut milk.
My secret ingredient is soy sauce for a concentrated hit of salt.
4 chicken thighs
1 small tomato, sliced
1/2 small onion, sliced
2 cups lentils
1 can coconut milk
2 cups water
soy sauce to taste
2-3 tbsp. butter
2 small red chilies, diced
Heat your choice of oil in a large pot and add the onion and tomato and sear the chicken, making sure to brown the skin if the skin is on.
Add the lentils, coconut milk, water and butter and simmer until lentils soften (about 20 min.)
As the liquid reduces, stir in soy sauce.
When the dish is ready, stir in the chilies for the final touch.