Chicken and Lentil Stew

Chicken and Lentil Stew

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This recipe for Chicken and Lentil Stew will fill your home with a wonderful aroma and will taste as though it has been simmering for hours!

  • Recipe serves4 - 6
  • Preparation time10 minutes
  • Cooking time65 minutes


  • 60ml margarine
  • 8 chicken pieces
  • 1 onion, chopped
  • 250 g button mushrooms, sliced
  • 10ml Rajah Mild and Spicy Curry Powder
  • 1½ cups water
  • ½ cup brown lentils
  • 60ml KNORR Chicken Noodle Soup
  • 30ml Mrs Balls Chutney


  • Melt half the margarine in a large pot, add chicken pieces and fry until golden brown. Remove and set aside.
  • Melt remaining margarine and fry onion, mushrooms and Rajah Curry Powder until onions are soft.
  • Return chicken to the pot, and add water and lentils.
  • Simmer covered for 40 minutes, stirring occasionally.
  • Mix the KNORR Chicken Noodle Soup with a little water to form a smooth paste and stir into the stew. Add the Mrs Balls Chutney, simmer for 5 minutes and allow to thicken.
  • Serve with rice.