CURRIED CHICKEN AND LENTILS

CURRIED CHICKEN AND LENTILS image

Yield makes 6-8 servings

Number Of Ingredients 11

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3 tablespoons chopped garlic (approximately 3 cloves crushed)
1 large onion chopped finely
6 cubed skinless chicken breasts
2 cups nonfat high quality yogurt (I like the new Horizon Organic)
2 cups of chicken broth or water
1.5 cups chopped green peppers
1 tablespoon curry powder
1/4 teaspoon ground cayenne pepper
salt and pepper to taste
Cooking spray or olive oil
1 bag dried yellow lentils

Steps:

Add the lentils to a large 4 quart sauce pan and cover with 2 to 3 inches of water. Season and set on a medium to high flame. While that is cooking add 2 teaspoons of oil to a preheated skillet and then the chicken. Next add the curry powder and cayenne powder to taste. It's probably a good idea to add a teaspoon at a time until you're more familiar with the recipe. Let the curry powder stick to the pan a little bit and toast while the chicken is browning. When nicely brown, add the onions and garlic, and steam-sautee until the onions are translucent. If the onions begin to stick add 1/4 cup of water or chicken broth and work some of the caramalized sugar off of the bottom of the pan (it is oh so tasty). After the onions and water have reduced add the peppers and reduce the heat. Salt and pepper to taste, and then turn off the heat and thoroughly stir in the yogurt. This should keep the yogurt from separating. When the lentils are done (use directions from package or when tender) remove from heat and serve with golden chicken over the golden lentils. For those who really like it hot, try to find Hot Indian curry powder, and try to substitute some hot peppers for the green. Serve the chicken and sauce over the lentils, and no-one will ever realize how healthy or easy it is, because it tastes so good! It should take about 25-30 mins to prepare.