Chicken Curry with Rice and Lentils

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

OR

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.

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.

Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.