Chicken and Lentil Curry With Cucumber Yogurt |
|
 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I found this is the back of Working Mother magazine. It was taken from Tonia George's, One-Bowl Meals , its was adapted by Kelly Staikpooulos. It was so easy to make and had incredible flavor. My husband thought it was better than some restaurants we've been to! Ingredients:
1 tablespoon olive oil |
2 large onions, thinly sliced |
2 garlic cloves, chopped |
1 teaspoon curry powder, we love penzey's hot curry powder |
1/4 teaspoon nutmeg |
1/4 teaspoon cinnamon |
1/4 teaspoon fresh ground pepper |
1 lb boneless skinless chicken breast, cut into 1-inch chunks |
sea salt |
1 1/2 cups chicken broth |
1 1/4 cups tomato sauce |
2/3 cup lentils |
2 bay leaves |
1/3 cup plain low-fat yogurt |
1/4 cucumber, thinly sliced |
lemon juice |
mango chutney (optional) |
fresh cilantro (optional) |
Directions:
1. Heat oil in large pan over medium heat. Add onions and cook until sizzling. Cover, reduce heat to low and cook, stirring occasionally, until softened, 10 to 15 minutes. Uncover and cook until liquid is almost absorbed, about 8 minutes.
2. Add garlic, curry powder, nutmeg, cinnamon, and pepper. Cook until onion starts to turn golden brown and spices are fragrant.
3. Add broth, tomato sauce, lentils, and bay leaves.
4. Add chicken breasts.
5. Cover and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
6. Meanwhile, combine yogurt, cucumber, lemon juice, and a pinch of sea salt in a small bowl. Cover and chill until ready to serve.
7. Remove and discard bay leaves from curry. Transfer to serving bowls. Serve with a dollop of cucumber yogurt and mango chutney (if using). Garnish with cilantro leaves (if using).
|
|