Chicken Curry with Rice and Lentils

Inspired by Chicken Curry With Coconut Rice recipe from Simply Fresh

(serves 4 )

2 tsps. curry powder

2 tsps. cumin

1 tsp. coriander

½ tsp. turmeric

¼ tsp. cayenne pepper

1 tsp. Kosher salt

3 lbs. of chicken pieces (I used chicken breasts with skin and bone)

2 tbls. olive oil

1 large onion, chopped

4 carrots, cut into ½ inch pieces

1 sweet potato, cut into medium 1 inch pieces

1 cup plain yogurt (nonfat is fine)

2½ cups vegetable or chicken stock

1 14oz. can chopped tomatoes with juice made up to 2 1/2 cups with stock or water

optional: 2 tbls. cream

Mix together first 6 ingredients in large bowl. Add 2 tablespoons of water if you want a paste, or leave as a dry rub. Place chicken in bowl with spices. Rub spice mix all over the chicken. Leave at room temperature for 15 minutes.

Add onions and carrots. Cook, covered, over low heat until completely soft. Add sweet potato and stir in yogurt, stock, or tomatoes and stock or water. Bring to a simmer. Stir in the cream, if using. Add chicken back in. Cover and simmer gently for 35 minutes. (You may need a bit longer if using legs and thighs.) Serve with Rice and Lentils.

Rice and Lentils

Heat oil in large sauté pan. In batches, brown first side of chicken for 3½ minutes over medium heat. Cook second side for 2 minutes. Remove to plate.

2 tsps. olive oil

1 small onion, chopped

1 cup brown rice

½ cup lentils, rinsed and picked through

3¼ cups stock and/or water

Optional: ½ cup coconut milk

Heat oil in large pot or Dutch oven. Add onion and cook until soft. Stir in rice and lentils and then stock. Bring to boil, cover and turn heat to low. Cook for 45 minutes undisturbed. Stir in coconut milk after rice is cooked, if desired.

Rice can sit for at least 30 minutes before serving. Fluff with fork 10 minutesafter it’s done. Cover until ready to use.