Indian chicken, lentils and rice
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 169.4
- Total Fat: 1.3 g
- Cholesterol: 39.1 mg
- Sodium: 82.1 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.5 g
- Protein: 20.3 g
IntroductionYummy Indian spices in an all-in-one dish! This is a non-saucy rice dish. I start this on the stove and finish in a rice cooker, but you can easily do it all on the stove. Yummy Indian spices in an all-in-one dish! This is a non-saucy rice dish. I start this on the stove and finish in a rice cooker, but you can easily do it all on the stove.
1C dry lentils
1.5 teaspoons cumin
1 teaspoon curry
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/4 teaspoon coriander
(red pepper flakes or cayenne, to your own taste, if desired)
4 small chicken breasts, cubed
1 onion, diced
Non stick spray
1C brown basmati rice
1C baby carrots, or carrots sliced
1C frozen peas
I like using the rice cooker, since it makes perfect rice and I don't have to watch it, plus I can clean up all my other pots before dinner. If you want to do it all on the stove, use a 4 qt. pot for your lentils, then add all other ingredients to that pot. Simmer, covered, on low for around 45 minutes, stirring occasionally.
Place lentils, water and spices in a medium pot and bring to a boil. Cover, reduce to very low, and simmer gently for 30 minutes.
Meanwhile, cook chicken and onions in a skillet until chicken is cooked through.
When chicken and lentils are done, add them both to the rice cooker, along with the carrots, salt and rice (be sure to use brown rice - it cooks long enough to finish cooking the lentils and carrots). Stir well, then press the button on your cooker - it should take around 45 minutes.
A tasty addition would be to replace 14 oz of the water with light coconut milk, NOT included in the info!!
When the cooker clicks off, quickly stir in the frozen peas, then close the lid and steam for 5 more minutes.
Serving Size: Makes 7 servings, 1C each
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