|Servings||Prep Time||Cook Time|
|5||15 mins||40 mins|
|1.||Heat half the oil in a large non stick frying pan. Cook onion for 5 minutes, until softened. Add garlic and spices and cook for 2 minutes.|
|2.||Add remaining oil and chicken and cook for 5-7 minutes, turning to coat the chicken in the spices and to seal it on all sides.|
|3.||Add the stock and lentils and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the chicken and lentils are cooked.|
|4.||Stir in the yogurt and season with salt and pepper to taste, and heat through for 2 minutes until piping hot once more. Do not bring to boil after adding yogurt or the curry sauce may separate. Serve.|
|5.||Note: if desired sprinkle each serving with toasted almonds and cilantro and serve over rice or with warmed naan bread.|
There are 291 calories in 1 serving of Mild Creamy Chicken Curry.
Calorie split: 31% fat, 25% carbs, 44% protein.
|Serving Size||1 serving|