Curried Lentil And Grilled Chicken Casserole Recipes

CHICKEN AND LENTIL CURRY

Steps:

• Chop Onion, Mince Garlic and Ginger
• Cut chicken breast into bite size pieces
• Heat olive oil on a large fry pan. Add Onion, Garlic, and Ginger.
• Sauté onions, garlic and ginger until onion is soft. Mix in the Habanero pepper. (Habanero is optional)
• Add the spices (curry, cumin, turmeric, Chicken Bouillon and sea salt). Cook for a couple of minutes until the spices are fragrant
• 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.
• Rinse the lentils in cold water
• Add the lentils to the chicken mixture
• Add the broccoli pieces
• Bring the mixture to a boil, then reduce to a simmer. Cook down the broth until it has reduced by about half.
• Take 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
• Stir the tempered yogurt into the pan with the chicken and broccoli.
• Serve over rice or cauliflower rice. ENJOY!!!

CURRY LENTILS WITH CHICKEN

Steps:

• Put all ingredients but the cilantro in the crock pot. If you want your chicken in a 'shredded' like consistency, put it in now, if you want it less done, add about 1.5 hours before you want to eat it in chunks.
• Leave to cook overnight or start in the morning for dinner.
• Taste to season with salt and pepper and add fresh cilantro.
• stir and enjoy.
• Can be eaten alone or with rice.
• Can be cooked on the stove top as well, but the crockpot is easiest.
• Soooo yummy.

CURRY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• In a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese.
• Grease a 9 x 13" casserole dish with butter or PAM spray. Layer the broccoli and chicken in the pan as desired. Pour the curry mixture on top and use a spoon to fill it in around the chicken/broccoli.
• In a pan on the stovetop, melt the butter on medium to high heat. Pour in the bread crumbs and stir around swiftly until all butter is absorbed into bread crumbs and bread crumbs are browned.
• Sprinkle bread crumbs on top of casserole.
• Place in oven and bake at 350 for 1 hour. Casserole should be bubbly and lightly browned when finished.
• Serve over white rice.

CURRIED CHICKEN WITH LENTILS

Steps:

• Heat the ghee in a large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes.
• Add the garlic, serrano peppers, fennel seeds & cumin seeds. Cook for a further 2-3 minutes, while stirring, until the seeds are slightly toasted and fragrant.
• Add the ginger, curry powder, turmeric, garam masala, black pepper & salt. Saute for just about a minute.
• Add the chicken to the pot and brown a bit, until no longer pink, for about 5 minutes.
• Finally, stir in lentils, tomato sauce, chicken broth, and spinach. Bring to a boil, then lower heat & simmer while covered for 45 minutes. Stir every 15 minutes or so, and add water if mixture gets a bit too dry.
• Once the lentils are cooked, the curry is done. Remove from heat, and stir in yogurt. When serving, top with parsley and eggs.

CURRIED LENTIL AND BARLEY CASSEROLE

Steps:

• Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
• Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.

CURRIED LENTIL AND GRILLED CHICKEN CASSEROLE

Steps:

• Preheat a grill or broiler. Brush the chicken with one tablespoon of the oil and sear the chicken, turning it once, until it is brown and just cooked through, about 10 minutes.
• Meanwhile heat the remaining oil in a large, heavy ovenproof casserole. Add the onion, sweet and hot peppers, garlic and ginger and saute until lightly browned. Stir in the cumin. Pare or cut the cooked chicken into chunks and add to the casserole.
• Preheat oven to 350 degrees.
• Stir in the broth. Pick over the lentlis and add them. Bring to a simmer, cover and bake for about 30 minutes, until the lentils are tender. Season to taste with salt and pepper. Serve with yogurt on the side.