Blog Meal Plan Chicken and Lentil Curry Chicken and Lentil Curry

Chicken and Lentil Curry

30 min Traditional Lunch Dairy freeGluten freeHigh proteinLactose free
611
Calories
62.7g
Protein
9.8g
Fat
67.6g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Parsley - 5 g (1 tbsp)
  • Salt - 0.3 g (1 pinch)
  • Olive oil - 5 ml (1 tsp)
  • Onion - 50 g (0.5 whole)
  • Garlic clove - 3 g (1 pcs)
  • Turmeric - 0.3 g (1 pinch)
  • Coriander - 0.3 g (1 pinch)
  • Tomato - 50 g (0.5 whole)
  • Carrot - 50 g (0.5 whole)
  • Cauliflower - 50 g (0.5 cup)
  • Lemon - 40 g (0.5 whole)
  • Chicken fillet - 150 g (1 pcs)
  • Red lentils - 110 g (0.6 cup)
  • Caraway seeds - 3 g (1 pinch)

How to make:

  1. Fry finely chopped onions, carrots, tomatoes, cauliflower in a pan with a thick bottom for 5-7 minutes, then add garlic and spices
  2. Add red lentils, finely chopped chicken, salt, pour water. Boil for 20 minutes
  3. Before serving, pour lemon juice and sprinkle with parsley

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