Jessica's Amazing Curry Chicken with Red Lentils

by Jessica McGuire

2 lb boneless chicken breast

1 cup red lentils

1/2 lb to 1lb of tindori vegetables

1/2 of chopped large red onion

red chili powder

cumin

Vindaloo curry paste 

sugar

kosher salt

vegetable oil

Preheat oven 350 degrees.

Rub chicken with chili powder, cumin and sugur or vindaloo paste on both sides.

Slice tindori into halves and sprinkle liberally with cumin and sugar and coat lightly with vegetable oil. Chop red onion(i only used half but if I could have used the whole onion, depends on how much you want).

In a metal pan lined with foil arrange the onions,chicken, and tindori.

Cook in oven for 45 minutes to an hour or until chicken is tender.

About 10 or 15 minutes before chicken is ready, begin the lentils. Rinse them off first. In a pot boil 2 cups of water with 2 or 3 pinches of course salt. I found 2 cups of water to every 1 cup lentils worked well. When water is at a low boil add in lentils. Watch them closely and add a few more pinches of salt. They should only take between 8 to 12 minutes or so. Do a few taste tests while they cook to monitor their progress. Drain and serve with chicken.