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4.67 from 6 votes

Chicken and Lentil Curry: A Flavorful and Cozy Meal

Enjoy the explosion of flavors in this easy-to-make chicken and lentil curry. A perfect dish for a cozy fall or winter evening.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Dish
Cuisine: Indian
Keyword: Acorn, Broccoli, Chicken, Curry, Lentil, Spicy
Servings: 6 Servings
Calories: 364kcal
Author: Belly Laugh Living

Ingredients

  • 1 ½ Tablespoon Olive Oil
  • 1 Medium Onion chopped
  • 1 ½ teaspoons Garlic Minced
  • 2 Tablespoons Ginger Minced
  • 1 Habanero Pepper Optional
  • 3 ½ Tablespoons Curry Powder
  • 2 teaspoons Cumin
  • 2 teaspoons Turmeric
  • 1 teaspoon Sea Salt
  • ½ Tablespoon Chicken Bouillon
  • 1 ½ Pounds Chicken Breast
  • 32 Ounces Chicken Broth
  • 1 Juice of Lemon Juice of one lemon
  • ½ Zest of Lemon Zest of half a lemon
  • 1 Cup Red Lentils
  • 2 ½ Cups Broccoli Cut into pieces
  • 1 ½ Cups Plain Non-Fat Greek Yogurt

Instructions

  • Chop Onion, Mince Garlic, and Ginger
    1 Medium Onion chopped, 1 ½ teaspoons Garlic, 2 Tablespoons Ginger
  • Cut chicken breast into bite-size pieces
    1 ½ Pounds Chicken Breast
  • Heat olive oil on a large fry pan. Add Onion, Garlic, and Ginger.
    1 ½ Tablespoon Olive Oil
  • Sauté onions, garlic, and ginger until onion is soft. Mix in the Habanero pepper. (Habanero is optional)
    1 Habanero Pepper
  • Add the spices (curry, cumin, turmeric, Chicken Bouillon, and sea salt). Cook for a couple of minutes until the spices are fragrant
    3 ½ Tablespoons Curry Powder, 2 teaspoons Cumin, 2 teaspoons Turmeric, 1 teaspoon Sea Salt, ½ Tablespoon Chicken Bouillon
  • Add chicken breast. Cook chicken over medium heat for about 5 to 8 minutes. Cook until the chicken is opaque and cooked all the way through
  • Add the chicken broth.
    32 Ounces Chicken Broth
  • Rinse the lentils in cold water
    1 Cup Red Lentils
  • Add the lentils to the chicken mixture
    1 Cup Red Lentils
  • Add the broccoli pieces
    2 ½ Cups Broccoli
  • Bring the mixture to a boil, then reduce to a simmer. Cook down the broth until it has reduced by about half.
  • Remove the pan from the heat, be sure to gently incorporate the lemon juice and zest. To prevent the yogurt from curdling, carefully add ½ to 1 cup of the hot (not boiling) chicken mixture to the yogurt and whisk them together. This method will help maintain the creamy texture of the sauce while preventing curdling.
    1 Juice of Lemon, ½ Zest of Lemon
  • Stir the tempered yogurt mixture into the pan with the remaining chicken and broccoli.
    1 ½ Cups Plain Non-Fat Greek Yogurt
  • Serve over rice or cauliflower rice. ENJOY!!!

Nutrition

Calories: 364kcal | Carbohydrates: 30g | Protein: 41g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1185mg | Potassium: 1024mg | Fiber: 13g | Sugar: 5g | Vitamin A: 375IU | Vitamin C: 44mg | Calcium: 145mg | Iron: 5mg