Chicken and lentil curry

Ingredients for 4 servings:

• 800 g chicken breast
• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 red bell pepper(s)
• 1 small can of tomatoes
• 1 tbsp curry paste, hot
• 1 gr. can/n lentils
• 2 cups of yogurt
• some salt and pepper
• Paprika powder
• Cayenne pepper
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the onion, halve it, and cut it into thin half-rings. Fry it in a little oil in a large pan. Peel the garlic cloves, finely chop it, add it, and sauté until translucent. Add a large tablespoon of curry paste and mix it in so that everything starts to smell nice. Wash the chicken breast, pat it dry, cut it into 2 cm cubes, and mix it in a bowl with a little oil, salt, pepper, and paprika. Add the meat to the pan and fry it. Wash and finely chop the bell peppers and add them. Once the meat is nicely browned, add the tomatoes, and after another two to three minutes, add the drained lentils to the pan. Simmer for 5 minutes, then add the yogurt (first, whisk it well with some of the stock in a bowl to prevent it from curdling). Let it stand for a few more minutes, and then season with salt, pepper, and a little cayenne pepper, if desired. Can be eaten as is or with basmati rice or Indian bread.