Chicken and Lentil Curry with Almond Milk and Rice

Ingredients

• Lentils3/4 cup (150 g)
• Curry1/4 teaspoon (1 g)
• Almond Milk1/3 cup (79 ml)
• Chicken Breast120 g
• Rice3/4 cup (150 g)
• Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and lentils.

2. 2

   Step 2

   Heat half the oil in a pan over high-heat. In the meantime, cut the chicken into medium pieces.

3. 3

   Step 3

   Once heated, add and cook over medium heat for 6-8 minutes, while stirring, until browned. Remove and set aside.

4. 4

   Step 4

   Then chop the onion and garlic, and add with the remaining oil to the same pan. Stir-fry over medium-high heat until the onion gets translucent.

5. 5

   Step 5

   Dice the tomato and add. Stir-fry for 2-3 minutes.

6. 6

   Step 6

   Add the curry powder and salt and pepper to taste. Then add the chicken and cooked lentils.

7. 7

   Step 7

   Next, pour the milk and let simmer for 10-15 minutes.

8. 8

   Step 8

   Serve with rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Lentil Curry with Almond Milk and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.