Name: Lentil Butter Chicken
Prep time: 10 min
Cook time: 45 min
Yield: 1476.5 grams
Ingredients: 1 tsp of olive oil, (5 g); 1 large onion, finely chopped(150 g); 500 grams of chicken breast, diced; 2 tablespoons of tandoori Curry Paste (42 g); 1 cup of chicken stock (240 g); 1 Can of Diced Tomatoes (400 g); 1/2 cup of red Lentils, (96 g); 3 tablespoons of Light Sour Cream(36 g); 1/2 cup of coriander leaves, (8 g)

Ingredients

or1 tsp of olive oil, (5 g)

or1 large onion, finely chopped(150 g)

or500 grams of chicken breast, diced

or2 tablespoons of tandoori Curry Paste (42 g)

or1 cup of chicken stock (240 g)

or1 Can of Diced Tomatoes (400 g)

or1/2 cup of red Lentils, (96 g)

or3 tablespoons of Light Sour Cream(36 g)

or1/2 cup of coriander leaves, (8 g)

Preparation

Pour Oil in pan and heat over medium/ low heat. Add onion and cook, stirring often for 5 minutes or until soft.

Increase heat to medium/ high and add chicken. Cook, turning occasionally for 4 minutes or until golden. Add curry paste and cook, stirring for 1 minute.

Add stock. tomatoes and lentils. Bring to the boil. reduce heat to low and simmer for 20-25 minutes or until lentils are tender. Stir regularly and more often towards the end of cooking. Stir in cream and cook for 1 minute or until heated through.

Divide curry between dishes and top with coriander.

Nutritional information

	Per 100 g	Per portion (369 g)	% DRI
Energy	94 kcal	346 kcal	17 %
Fat	2 g	8 g	13 %
Fatty acids, total saturated	1 g	2 g	9 %
Cholesterol	26 mg	96 mg	32 %
Sodium	81 mg	297 mg	12 %
Carbohydrate	7 g	27 g	9 %
Sugars	1 g	3 g
Fiber	1 g	3 g	13 %
Protein	10 g	38 g

Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

Lentil Butter Chicken

Thursday, August 08, 2019