Chicken, Lentil, Potato Curry

2 ounces butter = 4 tablespoons butter<br/><br/>I was following along on the directions and didn't realize I had omitted the chili powder until it was about done. Cooking the lentils/onions/garlic in the butter for 10 minutes seemed a little long, as the lentils were starting to burn from lack of liquid. Perhaps I had the temp too high. The water quantity added later seemed a little subjective depending on the type of pan used, and I had to add a little more as the lentils were still a tad crunchy when the water was gone. It did make a walloping quantity of cheap food, and I liked it even if the teen was not so thrilled. I'm thinking I could easily add extra potatoes and just leave the chicken out for a nice vegetarian meal and I doubt anyone would notice. It made a nice meal with naan and basmati rice.

Our whole family loved this simple curry. It was easy to make, with simple ingredients, and made massive quantities (we reckon it would serve six) very economically - plus, it reheats well. My husband said it was his favourite sort of curry, and he wants to take the leftovers to work tomorrow for lunch. I added the chilli powder with the other spices (it wasn't mentioned in the instructions), and simmered for 30 minutes in step 4, but otherwise followed the recipe exactly. Served with basmati rice, and some extra yoghurt and mango chutney on the side, it was delicious, and highly recommended. Reviewed for PAC, Spring 2007.