Kids Curry with Chicken and Lentils
The ultimate comfort food for families! Kids Curry with Chicken and Lentils combines tender chicken, nutritious lentils, and vibrant vegetables for a delicious meal. Perfect for a cozy family dinner or an easy weeknight meal, this dish is sure to satisfy. Make it tonight!
Equipment
- Skillet
- Saucepan
- Large Pot
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 1 small Onion
- 2 medium Carrot
- 1 cup Cauliflower, florets
- 2 tablespoon Olive oil
- 1 clove Garlic
- 1 slice Ginger root, fresh
- 1 teaspoon Coriander
- 1/2 teaspoon Cumin, ground
- 1/2 teaspoon Turmeric, ground
- 1 cup Lentils, raw
- 1 cup Chicken Breast, cooked, chopped
- 1 can Chickpeas (garbanzo beans), canned
- 3 tablespoon Tomato paste, canned
- 1 teaspoon Salt
- 3.5 cup Water
- 1/2 medium Lemon
- 1 cup Brown rice, cooked
- 1/2 cup Yogurt, plain
Instructions
- In a heavy, 5-quart pot over medium heat, fry chopped onions, carrots, and cauliflower in olive oil until softening and translucent, about ten minutes.
- Add minced garlic, ginger, and dry spices, and fry one minute longer.
- Add red lentils, chicken, drained chickpeas, tomato paste, and salt, plus 3.5 cups water.
- Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until lentils are completely softened and the stew has thickened, about 20 minutes.
- Remove curry from the heat, and stir in fresh juice from half a lemon.
- Ladle over brown rice (if using) and top each serving with a spoonful of yogurt.
Notes
- Tip 1: Allow leftovers to cool completely before storing them in airtight containers. They last up to four days.
- Tip 2: This dish freezes beautifully. Portion it out into containers and freeze for up to three months.
- Tip 3: Serve with warm naan for dipping into the curry.
- Tip 4: Feel free to include other vegetables like bell peppers for extra nutrition.
- Tip 5: Consider using a large bowl for family-style serving.