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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 214.3
  • Total Fat: 2.2 g
  • Cholesterol: 10.7 mg
  • Sodium: 212.3 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 7.3 g
  • Protein: 11.6 g

View full nutritional breakdown of Chicken, Lentil & Potato Curry calories by ingredient
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Chicken, Lentil & Potato Curry

Submitted by: WAHZOE

Introduction

used to cook this all the time when my kids were little. It's even better, cold the following day!

Serve over boiled rice
used to cook this all the time when my kids were little. It's even better, cold the following day!

Serve over boiled rice

Number of Servings: 4

Ingredients

    Spray oil
    6 ounces red lentils
    2 garlic cloves (I use the ready crushed stuff out of a jar, 2tsp)
    1 large onion, chopped
    1 teaspoon ground ginger
    1 tablespoon curry powder
    1 teaspoon chili powder
    1 lb chicken breast, boneless and cut into chunks
    14 ounces (cooked weight) potatoes, boiled and diced (nutritional values are for leaving skins on, but peel if you prefer)
    1 (16 ounce) can tomatoes
    1 -2 tablespoon plain yogurt
    2 tablespoons mango chutney
    salt and pepper

    Read more: http://www.food.com/recipe/chicken-lentil-potato-curry-83508#ixzz1CsxY6xSM

Directions

1 Fry the lentils, garlic and onions in spray oil. Add the ginger and curry powder and continue to cook for 10 minutes over a low heat.

2 Add the chicken and potatoes. and cook for another 5 minutes.

3 Add the tomatoes and enough water to cover the mixture.

4 Cover and cook until all the water is absorbed (about 20- 30 minutes) Add the yoghurt and chutney and season.

5 Mix well and serve with boiled rice.


Read more: http://www.food.com/recipe/chicken-lentil-potato-curry-83508#ixzz1Csxcc3em


Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.






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