Friday, July 17, 2015
I've used chicken pieces which had previously been marinated in oil, ginger, garlic and paprika and frozen. It's defrosted overnight in the fridge and brought to room temperature before cooking. The chicken curry is cooked separately from the lentils and then combined to make this stew.
My sister gave me a package of Moroccan Tagine spices (thank you, Rene) which I used to spice this dish. The ingredients listed on the package include coriander, cinnamon, cardamom, dehydrated garlic, red pepper flakes, black pepper, basil, cumin, nutmeg and cloves. This sounds very similar to the spices found in North Indian garam masala, which is a good substitute.