Chicken And Lentil Curry With Cucumber Yogurt Recipes

CHICKEN AND RED LENTIL CURRY

Chicken and Red Lentil Curry image

Lovely thick and filling curry that's a breeze to make. Also easily doubled and freezes well.

Provided by littlegreendragon13

Time 45m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat stirring occasionally until softened. Stir in the garlic, curry paste and cumin and cook for 1-2 minutes more.
Add the remaining oil and the chicken and cook for 2-3 minutes. Stir in the stock and lentils, bring to the boil, cover and simmer for 25 minutes stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
Stir in the yoghurt and cover, simmer for 5 minutes.
Serve with basmati rice.

CHICKEN AND LENTIL CURRY WITH CUCUMBER YOGURT

Chicken and Lentil Curry With Cucumber Yogurt image

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!

Provided by EagleRocker

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

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)

Steps:

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.
Add garlic, curry powder, nutmeg, cinnamon, and pepper. Cook until onion starts to turn golden brown and spices are fragrant.
Add broth, tomato sauce, lentils, and bay leaves.
Add chicken breasts.
Cover and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
Meanwhile, combine yogurt, cucumber, lemon juice, and a pinch of sea salt in a small bowl. Cover and chill until ready to serve.
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).

Nutrition Facts : Calories 281.7, Fat 7.7, SaturatedFat 1.6, Cholesterol 73.9, Sodium 831.8, Carbohydrate 21.3, Fiber 5.5, Sugar 9.1, Protein 32.1

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