Directions:
- Fry the lentils, garlic and onions in the butter. Add the ginger and curry powder and continue to cook for 10 minutes over a low heat.
- Add the chicken and potatoes. and cook for another 5 minutes.
- Add the tomatoes and enough water to cover the mixture.
- Cover and cook until all the water is absorbed (about 20- 30 minutes) Add the yoghurt and chutney and season.
- Mix well and serve with boiled rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 449.74 Kcal (1883 kJ) | ||
| Calories from fat | 142.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.82g | 24% | |
|---|---|---|---|
| Cholesterol | 98.11mg | 33% | |
| Sodium | 410.54mg | 17% | |
| Potassium | 985.65mg | 21% | |
| Total Carbs | 43.87g | 15% | |
| Sugars | 8.22g | 33% | |
| Dietary Fiber | 16.5g | 66% | |
| Protein | 35.45g | 71% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 4.6mg | 26% | |
| Calcium | 75.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 155.75 Kcal (652 kJ) | ||
| Calories from fat | 49.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 24% | |
|---|---|---|---|
| Cholesterol | 33.98mg | 33% | |
| Sodium | 142.17mg | 17% | |
| Potassium | 341.34mg | 21% | |
| Total Carbs | 15.19g | 15% | |
| Sugars | 2.85g | 33% | |
| Dietary Fiber | 5.71g | 66% | |
| Protein | 12.28g | 71% | |
| Vitamin C | 4.9mg | 24% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 1.6mg | 26% | |
| Calcium | 26.3mg | 8% | |
* 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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