A delicious and succulent chicken curry. A great weekend dinner recipe.
EASY PEEL TOMATOES: Add tomatoes to a pot of boiling water. Cook 30 seconds and no more than 1 minute. Drain and run under cold tap water. Peel off the tomato skins and chop or dice the tomatoes.
Note: Some of the tomatoes skins will crack easily. For any skin that did not crack, use a knife to gently cut a slit in the skin and it can then be easily peeled off.
Season the chicken with half of the salt.
Heat the olive oil over medium/high heat. Brown the chicken pieces in two batches - 2 to 3 minutes per side. Set aside.
Note: I use a 6 quart deep saute pan and cooked the chicken in 2 batches.
Reduce the heat to medium. Add the onions and saute 2 to 3 minutes.
Add the scallions, cilantro, thyme, garlic and sliced ginger. Saute 1 to 2 minutes.
In a small prep bowl, combine the spices, except the salt. Add the spice mix to the pan and saute until fragrant - up to 1 minute.
Add the tomatoes and remaining salt. Stir to combine and cook until the tomatoes starts to break down - 5 to 8 minutes.
Add the lentils, bone broth and beer. Stir to combine. Increase heat to medium high and cook 2 minutes.
Add coconut milk and Worcestershire sauce. Bring to a boil.
Add the chicken parts in a single layer and add the optional hot pepper if using.
Reduce heat to medium. Cover pan and cook 20 to 25 minutes.
Use a tong or pot spoon to flip the chicken parts over. Cover the pan and cook an additional 20 to 25 minutes.
Note: The chicken will be super tender.
Add the spinach. Cover the pan and let the spinach wilt - up to 2 minutes.
Tranfer chicken and sauce to a serving platter. Garnish with chopped scallions if desired. Serve on a bed of rice or with your favorite side dish. Enjoy!
Note: Be careful not to break the hot pepper. Remove it carefully and discard or serve it to hot pepper lovers.