Chicken Rogan Josh

This was my first attempt at a curry.  A number of years ago my husband had an unfortunate experience with a curry dish, that shall remain nameless, .  Since then even the smell of curry was daunting to say the least.  After all this time he was willing to try a curry dish...

Chicken Rogan Josh

from Jamie's Food Revolution

1.75 lbs of boneless chicken breast in 1 inch cubes

2 medium onions, finely chopped

1 fresh red chile, finely chopped

2 inch piece of fresh ginger, minced

1 small bunch of fresh cilantro, chopped

2 TBS of vegetable oil

1 TBS of unsalted butter

4 bay leaves

2 TBS of balsamic vinegar

1 14 oz can of diced tomatoes

3 1/2 cups of chicken stock

1/2 cup of medium curry paste (Patak's recommended)

1 cup of red lentils

4 TBS of plain yogurt

Place a large dutch oven over medium high heat and add oil and butter.  Then add onions, chile, ginger, 1/2 the cilantro including stalks, and bay leaves.  Once the onions are golden, add the chicken and cook until lightly browned.  Add in the vinegar and cook for 2 minutes in order to deglaze the pan.  Add in tomatoes, stock, and curry paste.  Stir in the lentils.  Once it comes to a boil, reduce the heat, and cover to simmer for 1 hour.  Check the curry regularly to stir and keep the curry from sticking.  If it is drying out add some water.  Once the meat is cooked and tender, taste to determine if salt and pepper is needed.  Serve over cilantro and scallion couscous with a dollop of yogurt on top.  Scatter remaining cilantro leaves over the dish.  Enjoy!