Directions:
- Heat oil in large pan 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 brown and spices are fragrant.
- Add broth, tomato sauce, lentils, and bay leaves.
- Add chicken breasts.
- Cover and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
- Meanwhile, combine yogurt, cucumber, lemon juice, and a pinch of sea salt in a small bowl. Cover and chill until ready to serve.
- Remove and discard bay leaves from curry. Transfer to serving bowls. Serve with a dollop of cucumber yogurt and mango chutney (if using). Garnish with cilantro leaves (if using).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.84 Kcal (1620 kJ) | ||
| Calories from fat | 69.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.77g | 12% | |
|---|---|---|---|
| Cholesterol | 68.1mg | 23% | |
| Sodium | 1926.42mg | 80% | |
| Potassium | 1119.13mg | 24% | |
| Total Carbs | 45.11g | 15% | |
| Sugars | 12.65g | 51% | |
| Dietary Fiber | 13.44g | 54% | |
| Protein | 33.85g | 68% | |
| Vitamin C | 19mg | 32% | |
| Iron | 3.6mg | 20% | |
| Calcium | 106.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 91.8 Kcal (384 kJ) | ||
| Calories from fat | 16.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 12% | |
|---|---|---|---|
| Cholesterol | 16.16mg | 23% | |
| Sodium | 457.16mg | 80% | |
| Potassium | 265.58mg | 24% | |
| Total Carbs | 10.71g | 15% | |
| Sugars | 3g | 51% | |
| Dietary Fiber | 3.19g | 54% | |
| Protein | 8.03g | 68% | |
| Vitamin C | 4.5mg | 32% | |
| Iron | 0.8mg | 20% | |
| Calcium | 25.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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