Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.
Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.
Cooks note: This dish can be easily adapted to make a flavorful vegetarian dish. Simply cut out the chicken and use vegetable broth instead.
Copyright (c) 2007 Television Food Network, G.P. All rights reserved

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1820.94 Kcal (7624 kJ)
Calories from fat	1132.53 Kcal
		% Daily Value*
Total Fat	125.84g	194%
Cholesterol	268.74mg	90%
Sodium	1021.89mg	43%
Potassium	2370.47mg	50%
Total Carbs	109.99g	37%
Sugars	22.96g	92%
Dietary Fiber	37.77g	151%
Protein	66.14g	132%
Vitamin C	77.3mg	129%
Iron	8.9mg	49%
Calcium	234.3mg	23%

Amount Per 100 g
Calories	216.39 Kcal (906 kJ)
Calories from fat	134.58 Kcal
		% Daily Value*
Total Fat	14.95g	194%
Cholesterol	31.93mg	90%
Sodium	121.43mg	43%
Potassium	281.69mg	50%
Total Carbs	13.07g	37%
Sugars	2.73g	92%
Dietary Fiber	4.49g	151%
Protein	7.86g	132%
Vitamin C	9.2mg	129%
Iron	1.1mg	49%
Calcium	27.8mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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