Lentils & Chicken Curry

Curiosity killed the cat! In my case curiosity helps me every day to improve my cooking recipes. I was always curious about curry and their main ingredients; curry is a popular dish in countries such as India, Thailand, among some others.

Let me share my healthy version of homemade curry, this recipe might help you to introduce new flavors in your palate, and increase the intake of legumes that are rich in magnesium and potassium also beneficial to lowering your blood pressure.

LENTILS & CHICKEN CURRY – Special for People with High Blood Pressure.

You need 2 cups of brown lentils cooked as instructed ( find my favorite brand in the picture below), 1 Cup of diced cooked chicken, 3 cloves of garlic minced, 2 large carrots washed and diced, 450ml of vegetable stock, 2 tablespoons of ground turmeric, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 160gr of frozen peas cooked as instructed, 1 red onion chopped, a medium-size piece of ginger minced, a pinch of freshly ground black pepper, a pinch ground nutmeg and sunflower spray oil.


Heat sunflower oil in a wok over a medium-high heat and stir-fry the red onion, garlic, ginger for about 2 minutes or until the onions start to turn golden brown.

Add the carrots, lentils, and peas with the vegetable stock and continue to cook for 10 minutes, stirring occasionally. Then add the ground coriander, turmeric, cumin, nutmeg and reduce the heat and simmer for about 20 minutes or until the lentils are tender.


Add the chicken to the curry and mix well, season with freshly ground black pepper and finally cook until the flavors merge for about 2 minutes and serve with rice.

This recipe is quite versatile and you can play with different vegetables such as eggplant, tomatoes or other legumes such as chickpeas or kidney beans, I will give you new curry recipes on the blog. Please share your comments and follow me on The PocketBook.blog

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