Although she has lived in a delightful valley full of flowers and wild asparagus for many years, a friend from Guadeloupe still finds the Var winter cold compared with her family home in the Leeward Islands. To warm herself, her family and friends she makes this chicken and lentil dish. It uses French curry power, which differs from most of those on sale in Britain – on spice stalls look for a mixture labelled ‘Colombo’; alternatively mix your own curry spices, but add more ground cumin and coriander and less ground chilli than is usual here.
Cut the chicken into
Meanwhile cook the washed lentils with the small onion and the chilli pepper in water to cover by the thickness of two fingers until soft and mushy.
Turn the cooked lentils into a hot serving dish and spoon the chicken and its cooking juices on top. Covered with a buttered paper the dish will keep hot quite well for half an hour.
My only addition to this dish is to scatter some chopped fresh coriander leaves over the top; salad rocket, which tastes like peanuts, also goes well with it.
© 1987 Geraldene Holt. All rights reserved.