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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half of the oil in a large pan and add the onion and pepper. Cook gently for 8-10 mins, until softened. Stir in the garlic and ginger and spices, and cook for 1 - 2 mins more. | 2. Add the remaining oil and the chicken, and cook for 2-3 mins until coated in the spice mixture. Stir in the stock and lentils, bring to the boil then cover and simmer for 25 mins, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked. | 3. Stir in half the yogurt and cover; simmer for a further 5 minutes. | 4. Spoon the curry into individual bowls with basmati rice, and top with the remaining yogurt and a sprinkling of almonds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	2		sliced	128.0	29.888	3.52	0.32
green pepper	1		deseeded chopped	29.8	6.9136	1.2814	0.2533
ginger	1	teaspoon	peeled grated	-	-	-	-
garlic clove	2		crushed	-	-	-	-
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
chicken breast	1		cubed	780.1798	0.0	94.5741	41.9573
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
red lentil	5	ounces	dried	507.4559	89.4426	33.8918	3.0759
plain yogurt	6	tablespoons		-	-	-	-
almond	2	ounces	toasted	501.219	0.0	0.0	56.699

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.