Indian Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2Tbsp Olive oil5 Tbsp Curry powder1 bay leaf, crumbled2 tsp red or cayenne pepper1 tsp paprika1 tsp cinnamon1 tsp fresh grated ginger root18 ounces chicken breast, diced1 cup (1 small) onion, chopped4 cloves garlic, chopped1/8 cup tomato paste8 ounces plain, low fat greek yogurt1/2 cup coconut milkJuice of one lemon1/2 cup lentils (can be pre-cooked)One 10 ounce package frozen green peas1 cup diced carrots2 can Swansons 33% less Sodium Chicken broth (14.5 ounces)1 cup water
Add onions, garlic and carrots and oil to pan, cook until onions are slightly translucent. Add dry spices and ginger, cooking 1 to 2 minutes. Add chicken broth slowly, stirring constantly. Once incorporated, add coconut milk, tomato paste, yogurt. Bring to a boil. Add chicken, lentils, and peas. Reduce heat to a simmer, cook until lentils are cooked through (if using precooked lentils, cook approximately 20-25 minutes).
Just prior to serving, add lemon juice. Remove from heat, stir well, and serve.
Serving Size: Makes 6 servings
Just prior to serving, add lemon juice. Remove from heat, stir well, and serve.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 344.0
- Total Fat: 8.7 g
- Cholesterol: 72.0 mg
- Sodium: 678.8 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 9.1 g
- Protein: 40.3 g
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