This yummy chicken-lentil-yogurt combo will please kids and grown-ups alike.

Prep Time: 10 minutes, cook time: 50 minutes, servings: 4 
Ingredients
2 tablespoons olive oil
2 large onions, thinly sliced
2 cloves garlic, chopped
1 teaspoon curry powder
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground pepper
1 pound skinless, boneless chicken thighs or breasts, cut into 1-inch chunks
Sea salt to taste
1 1/2 cups chicken broth 
1 1/4 cups tomato sauce
2/3 cup red lentils
2 bay leaves
2/3 cup plain low-fat yogurt
1/4 cucumber, peeled and thinly sliced 
Mango chutney (optional)
Fresh cilantro leaves (optional)
Directions
1. Heat oil in a large, deep skillet over medium heat. Add onions and cook until sizzling. Cover, reduce heat to low and cook, stirring occasionally, until softened, 10 to 15 minutes. Uncover and cook until liquid is almost absorbed, about 8 minutes. Add garlic, curry powder, nutmeg, cinnamon 
and pepper. Cook until onion starts to turn golden and spices are fragrant. If using chicken thighs, add now; season with salt and cook, turning once, for 6 minutes. Add broth, tomato sauce, lentils and bay leaves. If using chicken breasts, add now. Cover and simmer, stirring occasionally, until lentils are tender, about 15 minutes. 
2. Meanwhile, combine yogurt, cucumber and a pinch of salt in a small bowl. Cover and chill until ready to serve.
3. Remove and discard bay leaves from curry; add salt to taste. Transfer to serving bowls. Serve with a dollop of cucumber yogurt and mango chutney (if using). Garnish with cilantro leaves (if using).

Prep Time: 10 minutes, cook time: 50 minutes, servings: 4 

Ingredients

2 tablespoons olive oil

2 large onions, thinly sliced

2 cloves garlic, chopped

1 teaspoon curry powder

1/4 teaspoon nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground pepper

1 pound skinless, boneless chicken thighs or breasts, cut into 1-inch chunks

Sea salt to taste

1 1/2 cups chicken broth 

1 1/4 cups tomato sauce

2/3 cup red lentils

2 bay leaves

2/3 cup plain low-fat yogurt

1/4 cucumber, peeled and thinly sliced 

Mango chutney (optional)

Fresh cilantro leaves (optional)

Directions

1. Heat oil in a large, deep skillet over medium heat. Add onions and cook until sizzling. Cover, reduce heat to low and cook, stirring occasionally, until softened, 10 to 15 minutes. Uncover and cook until liquid is almost absorbed, about 8 minutes. Add garlic, curry powder, nutmeg, cinnamon  and pepper. Cook until onion starts to turn golden and spices are fragrant. If using chicken thighs, add now; season with salt and cook, turning once, for 6 minutes. Add broth, tomato sauce, lentils and bay leaves. If using chicken breasts, add now. Cover and simmer, stirring occasionally, until lentils are tender, about 15 minutes. 

2. Meanwhile, combine yogurt, cucumber and a pinch of salt in a small bowl. Cover and chill until ready to serve.

3. Remove and discard bay leaves from curry; add salt to taste. Transfer to serving bowls. Serve with a dollop of cucumber yogurt and mango chutney (if using). Garnish with cilantro leaves (if using).

England's Tonia George, whose new all-about-simplifying cookbook is One-Bowl Meals, is the food editor of Britain's leading culinary magazine, Waitrose Food Illustrated. Tonia takes a visual approach to creating recipes so readers get the chance to "see" what cooking looks like, while taking the mystery out of complicated techniques.