CHICKEN AND LENTILS IN APPLE-CURRY SAUCE

THIS SAVORY-SWEET DISH CALLS FOR TWO TYPES OF CURRY POWDER: MILD CURRY AND GARAM MASALA. EACH INCLUDES A COMBINATION OF SPICES. AS WITH ALL GROUND SPICES, CURRY POWDER LOSES ITS FLAVOR OVER TIME. STORE IT IN A COOL, DRY PLACE OUT OF DIRECT SUNLIGHT FOR NO MORE THAN 6 MONTHS.

PREP 25 minutes

COOK 40 minutes

• 2 Tbsp. olive oil
• 6 skinless, boneless chicken thighs
• 1 large yellow onion, halved and thinly sliced
• 1 Tbsp. grated fresh ginger
• 4 cloves garlic, minced
• 2 Tbsp. tomato paste
• 1 Tbsp. mild curry powder
• 1 tsp. salt
• 1 tsp. garam masala
• 3 cups reduced-sodium chicken broth
• 1½ cups lentils, rinsed and drained
• 3 medium red and/or green cooking apples, cored and cut into 1-inch pieces
• 2 5-oz. pkg. fresh baby spinach
• Plain yogurt (optional)
• Sliced green onions (optional)

1. In an extra-large skillet heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes or until browned, turning once. Remove chicken from skillet.

2. Add onion to skillet; cook over medium heat 3 minutes, stirring occasionally. Add ginger and garlic; cook and stir 1 minute more. Stir in tomato paste, curry powder, salt, and garam masala. Add broth and lentils; return chicken to skillet. Bring to boiling; reduce heat. Simmer, covered, 30 minutes.

3. Add apples to skillet. Simmer, covered, 10 minutes more or until lentils are tender. Gradually stir in about 3 cups of the spinach.

4. Divide remaining spinach among shallow bowls. Add chicken and lentil mixture. If desired, top with yogurt and sprinkle with green onions. MAKES 6 SERVINGS.

PER SERVING 383 cal., 8 g fat (1 g sat. fat), 66 mg chol., 812 mg sodium, 49 g carb., 19 g fiber, 30 g pro.