Chop Onion, Mince Garlic, and Ginger
1 Medium Onion chopped, 1 1/2 teaspoons Garlic, 2 Tablespoons Ginger
Cut chicken breast into bite-size pieces
1 1/2 Pounds Chicken Breast
Heat olive oil on a large fry pan. Add Onion, Garlic, and Ginger.
1 1/2 Tablespoon Olive Oil
Sauté onions, garlic, and ginger until onion is soft. Mix in the Habanero pepper. (Habanero is optional)
1 Habanero Pepper
Add the spices (curry, cumin, turmeric, Chicken Bouillon, and sea salt). Cook for a couple of minutes until the spices are fragrant
3 1/2 Tablespoons Curry Powder, 2 teaspoons Cumin, 2 teaspoons Turmeric, 1 teaspoon Sea Salt, 1/2 Tablespoon Chicken Bouillon
Add chicken breast. Cook chicken over medium heat for about 5 to 8 minutes. Cook until the chicken is opaque and cooked all the way through
Add the chicken broth.
32 Ounces Chicken Broth
Rinse the lentils in cold water
1 Cup Red Lentils
Add the lentils to the chicken mixture
1 Cup Red Lentils
Add the broccoli pieces
2 1/2 Cups Broccoli
Bring the mixture to a boil, then reduce to a simmer. Cook down the broth until it has reduced by about half.
Take the pan off the heat. Add lemon juice and zest. Temper the yogurt to keep it from curdling: Add about 1/2 cup to 1 cup of the hot (not boiling) chicken mixture to the yogurt. Whisk them together. This will keep the yogurt from curdling and will also make the sauce nice and creamy
1 Juice of Lemon, 1/2 Zest of Lemon
Stir the tempered yogurt into the pan with the chicken and broccoli.
1 1/2 Cups Plain Non-Fat Greek Yogurt
Serve over rice or cauliflower rice. ENJOY!!!