Creamy Curry Chicken

Meals on Mondays…
What is on the menu today?
Creamy Curry Chicken
This is one of my most famous meals, believe it or not.  It simply does not look like it by the photo, but all who visit tell me they are pleasantly surprised at how delicious this dish is.  Junior is my picky eater and this is also his favorite meal that I make besides chili.
It is a hearty, healthy meal that tastes good and sticks to the ribs.  Creamy Curry Chicken is full of protein, veggies, and antioxidants!  It is a good complex carbohydrate that helps level out the sugars in your blood.
First thing I do is pour 6 cups of water into a stock pot along with 3 cups of lentils (I also use rice on occasion).  Bring to a boil.  Cover and let simmer for about 30 minutes or until the lentils are tender.



While the lentils or rice are cooking, I chop up celery, bok choy, and onions to sauté in coconut oil (you can use butter or olive oil). Simmer until tender.



I have canned chicken breast, which also contains a cup of broth.  I pour this into the cooked veggies.   You do not have to have canned chicken.  You can use boneless, skinless chicken breasts as well.  Just cook the chicken and chunk it.



Add the cooked lentils and 8 oz of cream cheese.  Toss together.



Add curry powder to taste.  Here is my very own curry blend that I love…



Let me know if you like it!