Curried Chicken, Lentils and Rice
Note: I use a rice cooker to prepare this recipe, so I'm giving rice cooker instructions, but it could easily be adapted to use a saucepan on the stovetop.
1 Lb. chicken breast tenders, cut in strips and chopped
3/4 Cup Basmati Rice
1/4 Cup olive oil
1 Cup chopped onion
1 Tbsp. Curry Powder *
(I use a mixture of yellow and red curry for added spiciness)
1 Tbsp. minced or ground ginger
1/2 Tsp. ground cumin
1/2 Cup brown lentils
1/2 Tsp. salt
1/2 Cup matchstick carrot strips, cut in small pieces
1/4 Tsp. red chili flakes
3 Tbsp. lemon juice
2 Cups chopped fresh spinach leaves
1/2 Cup plain yogurt
1/4 Cup chopped fresh or dried mint
Mix mint and yogurt; refrigerate. Stir-fry chicken until cooked through. Add olive oil, onion, curry, ginger and cumin to the rice cooker. Cook 4-5 minutes, stirring occasionally, to soften onions. Add the lentils and stir to coat. Add chicken broth, cover and cook for 15 minutes. Add chicken and all remaining ingredients except spinach and yogurt mixture. Cook until rice cooker switches to "warm" function (or simmer until liquid is absorbed and rice is done, if using saucepan on stove--about 20 minutes).
Use caution when lifting cover of rice cooker to avoid steam. Stir in chopped spinach leaves and recover, let stand for 10 minutes. Garnish with 1 Tbsp. of chilled, minted yogurt and serve.
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