Chicken and Lentil Curry: A Flavorful and Cozy Meal

🧂 Ingredients

• 1 ½ Tablespoon Olive Oil
• 1 Medium Onion chopped
• 1 ½ teaspoons Garlic

  Minced
• 2 Tablespoons Ginger

  Minced
• 1 Habanero Pepper

  Optional
• 3 ½ Tablespoons Curry Powder
• 2 teaspoons Cumin
• 2 teaspoons Turmeric
• 1 teaspoon Sea Salt
• ½ Tablespoon Chicken Bouillon
• 1 ½ Pounds Chicken Breast
• 32 Ounces Chicken Broth
• 1 Juice of Lemon

  Juice of one lemon
• ½ Zest of Lemon

  Zest of half a lemon
• 1 Cup Red Lentils
• 2 ½ Cups Broccoli

  Cut into pieces
• 1 ½ Cups Plain Non-Fat Greek Yogurt

Instructions

• 1 Chop Onion, Mince Garlic, and Ginger
• 2 Cut chicken breast into bite-size pieces
• 3 Heat olive oil on a large fry pan. Add Onion, Garlic, and Ginger.
• 4 Sauté onions, garlic, and ginger until onion is soft. Mix in the Habanero
  pepper. (Habanero is optional)
• 5 Add the spices (curry, cumin, turmeric, Chicken Bouillon, and sea salt). Cook
  for a couple of minutes until the spices are fragrant
• 6 Add chicken breast. Cook chicken over medium heat for about 5 to 8 minutes. Cook
  until the chicken is opaque and cooked all the way through
• 7 Add the chicken broth.
• 8 Rinse the lentils in cold water
• 9 Add the lentils to the chicken mixture
• 10 Add the broccoli pieces
• 11 Bring the mixture to a boil, then reduce to a simmer. Cook down the broth until
  it has reduced by about half.
• 12 Remove the pan from the heat, be sure to gently incorporate the lemon juice and
  zest. To prevent the yogurt from curdling, carefully add ½ to 1 cup of the hot
  (not boiling) chicken mixture to the yogurt and whisk them together. This method
  will help maintain the creamy texture of the sauce while preventing curdling.
• 13 Stir the tempered yogurt mixture into the pan with the remaining chicken and
  broccoli.
• 14 Serve over rice or cauliflower rice. ENJOY!!!

Nutrition Info