Spicy Chicken Curry

• 1 Tablespoon Olive Oil
• 1/2 cups Chopped Onion
• 1/2 cups Chopped Celery
• 2 cloves Garlic, Minced
• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Curry Powder
• 1 teaspoon Ground Cumin
• 1/4 teaspoons Crushed Red Pepper
• 2 cups Low Sodium Chicken Broth
• 3/4 cups Red Lentils
• 28 ounces, weight Crushed Tomatoes
• 16 ounces, weight Spinach
• 1/2 cups Diced Carrot
• 2 Tablespoons Chopped Fresh Cilantro

1. Heat oil in a Dutch oven over medium heat until hot.
2. Add onion, celery, and garlic; saute 2 minutes.
3. Add chicken; saute 5 minutes or until browned.
4. Add curry, cumin, and red pepper; stir well to coat.
5. Add broth, lentils, and tomatoes; bring to a boil.
6. Reduce heat and simmer 20 minutes, stirring occasionally.
7. Add greens and carrot and simmer 10 minutes.
8. Remove from heat, stir in chopped cilantro.
9. Garnish with cilantro sprigs and sour cream!

olive oil, onion, celery, garlic, chicken breasts, curry, ground cumin, red pepper, chicken broth, red lentils, tomatoes, weight spinach, carrot, fresh cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/spicy-chicken-curry/ (may not work)