Mild Creamy Chicken Curry
A gently spiced curry.
3/4 cup lentils
1 tbsp coconut oil
2/3 <span class="measurestring" title="cup (8 fl oz)">cup</span> plain yogurt
1 1/2 lbs boneless skinless chicken breast
1 tsp cumin
3 tbsps curry powder
2 <span class="measurestring" title="cup (8 fl oz)">cups</span> chicken stock
2 cloves garlic, finely chopped
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, finely chopped
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.
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.
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.
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.
Note: if desired sprinkle each serving with toasted almonds and cilantro and serve over rice or with warmed naan bread.
in 1 serving of Mild Creamy Chicken Curry.
, 25% carbs, 44% protein.
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