Chicken Eggplant Curry with Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Chicken Thigh, 2.5 lb ready-to-cook no skin or boneEggplant, 4 cup, sliced Zucchini, 1 cup, sliced Green Peppers (bell peppers), 1 cup, strips Yellow Peppers (bell peppers), 1 pepper, largeLentils, 1 cup Grapeseed Oil, .33 cup Curry powder, 4 tbsp Pacific Natural Foods Organic Low Sodium Chicken Broth, 3 cupsGarlic, 3 cloves crushed or mincedSerrano Peppers, 2 peppers, chopped fineOnions, raw, 1/2 cup, sliced Cornstarch 1.2 tbsp.
Heat up pot over med. heat. pour a little (1/3rd) of the oil in the pan & heat. Add Bell peppers & onions, garlic, and serrano peppers to saute (Don't stand over pot if you are sensitive to heat from the peppers) to wilt veggies, about 4-5 minutes. Add the second 1/3rd oil to pan then add chicken to brown, about 5 minutes. Push everything to the sides, add the last of the oil and the eggplant and zucchini. Add 2 of the 4 tbsp. of curry powder and stir to soften eggplant & zucchini. Cover & let cook for 4 minutes. Heat chicken broth at this time. Stir in cornstarch to broth. Remove cover, stir pot, then slowly stir in broth a little at a time. when everything boils, lower heat and simmer on stove for 20-25 minutes. Turn off heat. you can uncover and let curry sit & cool for 10-15 minutes to thicken, or you can serve it immediately, maybe with some rice.
Number of Servings: 10
Recipe submitted by SparkPeople user OLAHIWA.
Number of Servings: 10
Recipe submitted by SparkPeople user OLAHIWA.
Nutritional Info Amount Per Serving
- Calories: 142.4
- Total Fat: 8.2 g
- Cholesterol: 8.5 mg
- Sodium: 127.8 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 4.1 g
- Protein: 5.6 g
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