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Spicy Chicken Curry
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Description
A spicy chicken curry that is easy, low fat and gluten free!
Ingredients
- 1 Tablespoon Olive Oil
- ½ cups Chopped Onion
- ½ cups Chopped Celery
- 2 cloves Garlic, Minced
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Curry Powder
- 1 teaspoon Ground Cumin
- ¼ teaspoons Crushed Red Pepper
- 2 cups Low Sodium Chicken Broth
- ¾ cups Red Lentils
- 28 ounces, weight Crushed Tomatoes
- 16 ounces, weight Spinach
- ½ cups Diced Carrot
- 2 Tablespoons Chopped Fresh Cilantro
Preparation
Heat oil in a Dutch oven over medium heat until hot. Add onion, celery, and garlic; sauté 2 minutes.
Add chicken; sauté 5 minutes or until browned. Add curry, cumin, and red pepper; stir well to coat.
Add broth, lentils, and tomatoes; bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
Add greens and carrot and simmer 10 minutes.
Remove from heat, stir in chopped cilantro. Garnish with cilantro sprigs and sour cream!
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