Mild Creamy Chicken Curry
A gently spiced curry.
||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.
||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.
||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.
||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.
||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.
Amount Per Serving
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