Indian Spiced Chicken and Lentil Bowls

Name: Indian Spiced Chicken and Lentil Bowls
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 servings
Cuisine: Indian
Ingredients: 6 ounce chicken breast (cut into 1-inch cubes); 1 tablespoon olive oil; 0.5 yellow onion (diced); 1 clove garlic (minced); 1 teaspoon fresh ginger (grated); 1 teaspoon cumin (ground); 0.5 teaspoon ground coriander; 0.5 teaspoon garam masala; 0.25 teaspoon turmeric (ground); 0.5 cup crushed tomatoes; 0.25 cup red lentils (rinsed); 1 cup chicken broth; 0.25 cup coconut milk; 0.5 cup basmati rice (uncooked); 1 garlic naan bread; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 tablespoon fresh cilantro (chopped)

Tender chicken and hearty lentils simmered in a fragrant tomato and coconut milk sauce with warming Indian spices, served with fluffy basmati rice and garlic naan.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 1
Cuisine: Indian
Difficulty: Medium
Cost: $7.64/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

6 ounce chicken breast (cut into 1-inch cubes)
1 tablespoon olive oil
0.5 yellow onion (diced)
1 clove garlic (minced)
1 teaspoon fresh ginger (grated)
1 teaspoon cumin (ground)
0.5 teaspoon ground coriander
0.5 teaspoon garam masala
0.25 teaspoon turmeric (ground)
0.5 cup crushed tomatoes
0.25 cup red lentils (rinsed)
1 cup chicken broth
0.25 cup coconut milk
0.5 cup basmati rice (uncooked)
1 garlic naan bread
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 tablespoon fresh cilantro (chopped)

Instructions

Season 6 ounces chicken breast with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Heat 1 tablespoon olive oil in a medium saucepan or Dutch oven over medium heat. Add the seasoned chicken and cook for 3-5 minutes until lightly browned on all sides. Remove chicken from the pot and set aside.
Add 1/2 each diced yellow onion to the pot and sauté for 3-5 minutes until softened. Stir in 1 clove minced garlic and 1 teaspoon grated fresh ginger, and cook for 1 minute until fragrant.
Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon garam masala, and 1/4 teaspoon turmeric. Cook for 1 minute, stirring constantly, until spices are fragrant.
Add 1/2 cup canned crushed tomatoes, 1/4 cup rinsed red lentils, 1 cup chicken broth, and the cooked chicken back to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until lentils are tender and chicken is cooked through.
Stir in 1/4 cup full-fat coconut milk and the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook for another 5 minutes, uncovered, allowing the sauce to thicken slightly.
While the curry simmers, cook 1/2 cup basmati rice according to package directions.
Warm 1 each garlic naan bread according to package instructions.
Serve the Indian spiced chicken and lentil curry with basmati rice and warm garlic naan. Garnish with 1 tablespoon chopped fresh cilantro if desired.

Notes

For a milder curry, reduce the amount of garam masala. This dish reheats well, making it great for meal prep.

Nutrition (per serving)

Calories: 910
Protein: 72.8 g
Carbohydrates: 94.6 g
Fat: 30.1 g
Fiber: 15.3 g
Sodium: 1550 mg
Saturated Fat: 11.2 g
Sugar: 7.8 g
Cholesterol: 155 mg