Red Lentil Bulgur Chicken Curry

Sauté the onion in olive oil with the curry spice mix, crushed garlic, grated ginger, chili, and cumin until soft.

Add the sliced chicken breast, then sear the meat with the spices.

Add the lentils and bulgur.

Pour in just enough water to cover, then simmer on low heat, adding water as needed, until the lentils and bulgur are tender.

Cook until thick, then stir in the plain yogurt and coconut milk.

Season with salt and, if needed, more curry, chili, or cumin.

Bring to a boil, add lemon juice for a tangy finish, and serve.