Chicken and Red Lentil Curry

Chicken and Red Lentil Curry

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This easy recipe produces a satisfying chicken curry combining cumin, yoghurt and tasty KNORR Mild Durban Curry Dry Cook-in-Sauce.

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time55 minutes

Ingredients

  • 15ml sunflower oil
  • 1 onion, finely diced
  • 1 clove crushed garlic
  • 5ml Robertsons Cumin
  • 500g chicken thighs, cut in half
  • 600ml water
  • 170g dried red lentils
  • 150ml plain yoghurt
  • 1 sachet KNORR Mild Durban Curry Dry Cook-in-Sauce
  • 50g toasted cashews, roughly chopped

Method

  • Heat oil in a pot and fry the onion over a gentle heat until soft
  • Stir in the garlic and cumin and fry for 2 minutes, stirring continuously to release the flavour and aroma
  • Add the chicken thighs and brown well on both sides
  • Stir in the water, lentils and contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce then bring to the boil
  • Reduce the heat, cover and allow to simmer for 20 -25 minutes, stirring occasionally until the lentils are soft
  • Stir in the yoghurt and allow to simmer for a further 5 minutes, stirring occasionally
  • Top with toasted cashew nuts and serve with basmati rice and coriander
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