You will need:
2 tsp vegetable oil, divided
8 oz boneless, skinless chicken breasteses
1 large onion
1 red, yellow or orange bell pepper
4 cloves garlic
2 Tbsp Madras curry paste
1 c lentils, dried
3 cups water
796-ml can diced tomatoes
1/2 tsp salt
Pepper
Frist, prep!! Chop up your pepper and onion, mince your garlic and slice your chicken breasts into bite-sized pieces. Rinse your lentils, open up your can of tomatoes
Heat one teaspoon of the oil in a large heavy pot / pan dealie (Smurf-bum lid optional),
add in chicken and cook until no longer pink, about 4-5 minutes. Ish.
Remove the chicken from the pan and add in the remaining teaspoon of oil. Cook the onions and peppers for 3-4 minutes, until almost softened and then add in the garlic and cook for just one more minute. Just until you can smell it! Don't you burn that garlic! I'm such a garlic nerd nagger.
Stir in the curry paste, lentils and water, bring to a boil, cover and simmer for 30 minutes.
Return the chicken to the pan, pour in the tomatoes and cook for 20 minutes, stirring here and there, with the lid off
As t thickens, it will go from this
To this. Ish
This works out to 6 big protein-rich servings at 223 calories per, according to MyFitnessPal, you could serve it on it's own, or over rice, either way, es delish.
Enjoy!
