Chicken and Lentil Curry with Cucumber Yogurt

By DrChef

Prep:10 minutes Cook time:50 minutes
Calories:400/serving

Ingredients

• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 cloves garlic, chopped
• 1 teaspoon curry powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground pepper
• 1 pound skinless, boneless chicken thighs or breasts, cut into 1-inch chunks
• Sea salt to taste
• 1 1/2 cups chicken broth
• 1 1/4 cups tomato sauce
• 2/3 cup red lentils
• 2 bay leaves
• 2/3 cup plain low-fat yogurt
• 1/4 cucumber, peeled and thinly sliced
• Mango chutney (optional)
• Fresh cilantro leaves (optional)

Details

Servings 4
Adapted from workingmother.com

Preparation

Step 1

1. Heat oil in a large, deep skillet over medium heat. Add onions and cook until sizzling. Cover, reduce heat to low and cook, stirring occasionally, until softened, 10 to 15 minutes. Uncover and cook until liquid is almost absorbed, about 8 minutes. Add garlic, curry powder, nutmeg, cinnamon
and pepper. Cook until onion starts to turn golden and spices are fragrant. If using chicken thighs, add now; season with salt and cook, turning once, for 6 minutes. Add broth, tomato sauce, lentils and bay leaves. If using chicken breasts, add now. Cover and simmer, stirring occasionally, until lentils are tender, about 15 minutes.

2. Meanwhile, combine yogurt, cucumber and a pinch of salt in a small bowl. Cover and chill until ready to serve.
3. Remove and discard bay leaves from curry; add salt to taste. Transfer to serving bowls. Serve with a dollop of cucumber yogurt and mango chutney (if using). Garnish with cilantro leaves (if using).