Lentil Curry with Spiced Chicken and Steamed Broccoli
Makes 1 serving

INGREDIENTS
66 g dry Lentils (Weighed dry, which cooks up to roughly 180 g in the finished curry. Lentils are high enough in fibre that the carbohydrate figure moves by about 7 g depending on whether your app counts total or net carbs.)
300 g Chicken breast, skinless (Weighed raw. Cooked, the same breast carries closer to 93 g of protein and would put the dish nearer 700 kcal.)
100 g Broccoli
50 g Tomato
35 g Onion
150 ml Water
1 clove Garlic
1 small piece, about 5 g Ginger
1 g Curry powder
1 g Cumin
10 g Coriander
To taste Lemon juice

METHOD
1. Rinse the lentils and set them aside. Finely chop the onion, garlic and ginger, and dice the tomato.
2. Sweat the onion in a dry non-stick pan over medium heat with a splash of the water until soft, then add the garlic and ginger and cook for a minute until fragrant.
3. Stir in the curry powder and cumin and toast them briefly, then add the tomato and cook it down to a paste.
4. Add the lentils and the remaining water, bring to a simmer, cover and cook for 20 to 25 minutes until the lentils are tender and the sauce has thickened.
5. Season the chicken with a little salt and a pinch of the spice mix, sear it on both sides in a hot non-stick pan, then finish it covered over low heat until cooked through. Rest it before slicing.
6. Steam the broccoli for 4 to 5 minutes until bright green and still firm.
7. Serve the sliced chicken over the lentils with the broccoli alongside, finished with chopped coriander and lemon juice.

Check ingredient packaging for allergen information.
Some blends include mustard seed. Check the jar.

RECIPE NOTES
Nothing is fried. The onion sweats in water and the chicken sears dry in a non-stick pan, which is the whole reason a curry with 85 g of protein comes in at 9 g of fat.
Toasting the spices in the pan before the tomato goes in is worth the thirty seconds. Added later they taste raw and dusty.

Full recipe: https://www.getfuel8.com/recipes/lentil-curry-spiced-chicken
