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Lentil Chicken Curry

Lentil Chicken Curry
 
Lentil Chicken Curry
This healthy recipe comes from NDSU Extension Service.

Ingredients

1 lb. chicken, cubed
4 c. vegetables, chopped or diced (for example, leek, carrot, celery, bell pepper, zucchini)
2 cloves garlic, minced
1/3 c. lentils, dry (cooked according to package directions)
2 Tbsp. red curry paste
1 c. coconut milk
Salt and pepper (optional)

Directions

1. Cook the chicken, vegetables and garlic until cooked through. Cook lentils.
2. Add the lentils, curry paste and coconut milk. Stir to combine; season to taste.
3. Let cool completely in shallow pans in the refrigerator. Place in a labeled freezer bag, flatten and freeze, or divide into single-serving freezer containers if desired and freeze.
4. From frozen, microwave for four to 4½ minutes, stirring occasionally.
5. Serve over rice or with naan (flat bread)

Makes five (1-cup) servings. Each serving has 270 calories, 12 g fat, 25 g protein, 17 g carbohydrate and 270 mg sodium.

 

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