Eat Skinny Be Skinny: GF Spicy Chicken Curry

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I’ve been making (and eating) primarily desserts lately, and I partly blame the extreme stress I’m under. As much as I’d like to, one can not live on tarts, cupcakes and cookies alone.  Plus, my husband started complaining that I was “fattening him up” by baking too many tasty sweets.

Blah blah blah.

So, to appease my hungry husband and to keep our waistlines in check, I decided to make something different for dinner that is hearty and metabolism revving; spicy chicken curry!

The spice in this was, for lack of better words, BANANAS. The curry mixed with the crushed red pepper gave this stew a KA-POW element, but the lentils, crushed tomatoes, spinach and chicken evened out the spicey-ness. Plus, even better, the entire meal is gluten-free! I made it for my friend M who is allergic to wheat and she LOVED it.

Whether you are gluten-free or a carbivore, this dish will not disappoint. Serve with a dollop of sour cream and a fresh cilatro sprig and you are all set!

GF Spicy Chicken Curry

What You’ll Need:

  • 2 boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 2 cups low-salt chicken broth
  • 3/4 cup lentils (I used red)
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 1 can (16 oz) of spinach, drained
  • 1/2 cup diced carrot
  • 2 tablespoons chopped fresh cilantro
  • Cilantro sprigs and dollop of sour cream (optional)

How to Make It:

  • Heat oil in a Dutch oven over medium heat until hot. Add onion, celery, and garlic; sauté 2 minutes.

  • Add chicken; sauté 5 minutes or until browned. Add curry, cumin, and pepper; stir well to coat.

  • Add broth, lentils, and tomatoes; bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.

  • Add greens and carrot and simmer 10 minutes.

  • Remove from heat, stir in chopped cilantro. Garnish with cilantro sprigs and sour cream!

Another good thing about this stew? You can serve it in trendy, Indian inspired bowls! I know, trend setter over here.  You can get these fabulous bowls at Kohls for under $10, too!

This is definitely on my “must make again really soon because it’s really good and makes me feel skinny” list.

Nutritional information per 1 1/4 cup: 250 calories, 6 grams of fat, 34 grams of protein and 5.7 grams of fiber.

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