NUTRITION

SERVINGS

INGREDIENTS

1.5 ounces Chicken Breast, diced

1/3 cup Cooked Red Lentils

1.5 teaspoons Olive Oil

1 tablespoon Canned Coconut Milk

1/4 cup Yellow Onion, chopped

1/4 cup Tomato, diced

1/2 cup Cucumber, sliced

1 teaspoon Garlic and Ginger Paste

Pakistani Spice Blend (Turmeric, Cumin, Coriander)

Fresh Lemon Juice and Cilantro

PREPARATION

• 1

  Heat olive oil in a small pan over medium heat and sauté the onions until translucent.

• 2

  Stir in the garlic and ginger paste along with the turmeric, cumin, and coriander for one minute until fragrant.

• 3

  Add the diced chicken breast and cook until lightly browned on all sides.

• 4

  Stir in the diced tomatoes and cooked red lentils, adding a splash of water if the mixture is too thick.

• 5

  Lower the heat and simmer for 5-7 minutes until the chicken is cooked through and the flavors have melded.

• 6

  Stir in the coconut milk at the very end to add creaminess without boiling.

• 7

  While the curry simmers, toss the sliced cucumbers with lemon juice, a pinch of salt, and fresh cilantro.

• 8

  Serve the warm curry in a bowl alongside the chilled cucumber salad.