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Dinner: Mild Creamy Chicken Curry
A gently spiced curry.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
This recipe includes superfoods such as:
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Get it now →Ingredients
3/4 cup lentils
1 tbsp coconut oil
2/3 cup plain yogurt
1 1/2 lbs boneless skinless chicken breast
1 tsp cumin
3 tbsps curry powder
2 cups chicken stock
2 cloves garlic, finely chopped
1 medium onion, finely chopped
Instructions
1. Heat half the oil in a large non stick frying pan. Cook onion for 5 minutes, until softened. Add garlic and spices and cook for 2 minutes.
2. Add remaining oil and chicken and cook for 5-7 minutes, turning to coat the chicken in the spices and to seal it on all sides.
3. Add the stock and lentils and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the chicken and lentils are cooked.
4. Stir in the yogurt and season with salt and pepper to taste, and heat through for 2 minutes until piping hot once more. Do not bring to boil after adding yogurt or the curry sauce may separate. Serve.
5. Note: if desired sprinkle each serving with toasted almonds and cilantro and serve over rice or with warmed naan bread.
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Get it now →Nutrition Facts
Serving Size: 5
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 291 kcal | ||
| Fat 10.73 g | ||
| Carbohydrate 19.92 g | ||
| Protein 34.47 g | ||
| Iron 128 mg | ||
| Calcium 58 mg | ||
| Cholesterol 74 mg | ||
| Monounsaturated Fat 3.26 g | ||
| Polyunsaturated Fat 1.6 g | ||
| Saturated Fat 4.73 g | ||
| Sodium 683 mg | ||
| Sugar 4.58 g | ||
| Potassium 591 mg | ||
| Vitamin A 6 mcg | ||
| Vitamin C 33 mg | ||
| Fiber 8.2 g | ||
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