Serve with basmati rice and a nice bottle of rose.
350g chicken breast (diced)
1 onion (chopped)
1 clove garlic (chopped)
2 tbs medium curry powder
1 cup of red lentils
400ml chicken stock
125g low fat natural yoghurt
fry onion and garlic in some oil in a large saucepan, add chicken until browned.
add curry powder, lentils and chicken stock, bring to boil then simmer until reduced considerably (the lentil will probably disintegrate but that's fine.)
check for flavour, add more curry powder if not hot enough.
add spinach to wilt, then stir in yoghurt to taste.
i am not usually a great advocate of curry powder (prefer to use individual spices) but it works in this dish as an over all flavour.
Medium GI rating