Recipes of Stacey Hendriks

Nutritionist · ABN: 92511714336

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

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Lentil Butter Chicken

Thursday, August 08, 2019
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Total time
45 minutes
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Preparation time
10 minutes
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Portions
4
Ingredients
or1 tsp of olive oil, (5 g)
or1 large onion, finely chopped(150 g)
or400 grams of chicken chicken, cut into 3cm pieces
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
1.
Pour Oil in pan and heat over medium/ low heat. Add onion and cook, stirring often for 5 minutes or until soft.
2.
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.
3.
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.
4.
Divide curry between dishes and top with coriander.
Nutritional information
Per 100 gPer portion (344 g)% DRI
Energy92 kcal316 kcal16 %
Fat2 g8 g12 %
Fatty acids, total saturated0 g2 g9 %
Cholesterol23 mg78 mg26 %
Sodium83 mg286 mg12 %
Carbohydrate8 g27 g9 %
Sugars1 g3 gremove
Fiber1 g3 g13 %
Protein9 g33 gremove