High-Protein Chicken & Red Lentil Curry
A robust and protein-packed Indian curry featuring tender chicken breast pieces and red lentils simmered in a rich, spiced tomato-onion gravy with fresh spinach. A wholesome and flavorful meal.
Ingredients
- Chicken Breast150 g
- Onion50 g
- Tomato100 g
- Spinach100 g
- Ginger-Garlic Paste10 g
- Cooking Oil10 ml
- Salt2 g
- Red Lentils80 g
- Green Chili2 g
- Turmeric Powder1 g
- Cumin Powder1 g
- Coriander Powder1 g
- Garam Masala1 g
- Fresh Cilantro5 g
- Water400 ml
Instructions
- 1Step 1
Step 1: Rinse the red lentils thoroughly under cold water. Dice the chicken breast into 1-inch pieces. Finely chop the onion, tomato, green chili, and fresh cilantro. Prepare the ginger-garlic paste.
- 2Step 2
Step 2: Heat 10ml cooking oil in a medium saucepan or pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened and lightly golden.
- 3Step 3
Step 3: Add ginger-garlic paste and green chili, sauté for 1 minute until fragrant. Stir in turmeric powder, cumin powder, and coriander powder, cooking for 30 seconds.
- 4Step 4
Step 4: Add the diced chicken breast and cook for 5 minutes until lightly browned. Stir in the chopped tomato and cook for 2-3 minutes until it breaks down.
- 5Step 5
Step 5: Add the rinsed red lentils and 400ml water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until lentils are tender and chicken is cooked through. Stir occasionally to prevent sticking.
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