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Lentils.org

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Chicken Tikka Bunny Chow

Prep Time: 10 Minutes

Total time: 30 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 cups (500 mL) low-sodium chicken stock

    1 cup (250 mL) water

    2 cups (500 mL) whole red lentils

    3 lbs (1.5 kg) chicken thighs, boneless, skinless, cut into 1-inch chunks

    3 Tbsp (45 mL) canola oil

    1 cup (250 mL) yellow onion, diced

    ½ cup (125 mL) tomato paste

    ¼ cup (60 mL) garlic, minced

    3 Tbsp (45 mL) ginger, grated

    1 Tbsp (15 mL) garam masala

    1 Tbsp (15 mL) chili powder

    1 Tbsp (15 mL) turmeric

    1 qt (945 mL) tomato sauce

    1 cup (250 mL) heavy cream

    4 loafs whole wheat pullman loaf, cut into thirds (optional)

    ¼ cup (60 mL) cilantro, chopped


Directions

  1. In a medium rondeau or wide braising pan, add stock, water, and lentils and cook on a simmer for 10 minutes.
  2. In a separate pan, add chicken, oil, and onion and cook until golden brown, approximately 5 minutes. Stir in tomato paste, garlic, ginger, garam masala, chili powder, and turmeric. Cook until fragrant, approximately 1 minute.
  3. Transfer chicken with spices to the rondeau with the lentils. Add tomato sauce and bring up to a boil. Reduce to simmer and cook until lentils are tender, stirring occasionally, approximately 10 minutes.
  4. Stir in heavy cream and heat through.
  5. Scoop out ⅔ of the center of each portion of loaf.
  6. Serve curry inside the pocket of loaf and garnish with cilantro. Optionally serve in a bowl instead.

Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL) served in bowl without loaf
  • Per serving:
  • Calories 370
  • Total Fat 11 g
  • Saturated Fat 2.5 g
  • Cholesterol 95 mg
  • Carbohydrates 32 g
  • Dietary Fibre 7 g
  • Sugar 9 g
  • Protein 34 g
  • Sodium 310 mg
  • Potassium 492 mg
  • Folate 4 mcg