Chicken and Red Lentil Curry

Name: Chicken and Red Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: South African
Ingredients: 5 ml (1 tbsp) sunflower oil; 1 onion, diced; 1 clove garlic, crushed; 5 ml Robertsons cumin; 500 g chicken thighs, cut in half; 250 ml (1 cup) red lentils, parboiled; 250 ml (1 cup) water; 28 g (1) Knorr chicken stock pot; 5 ml (1 tbsp) Knorr Minestrone soup powder; 125 ml (½ cup) plain yoghurt; 50 g cashews, toasted and roughly chopped

4 People
45 min.
easy

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

Ingredients

5 ml (1 tbsp) sunflower oil
1 onion, diced
1 clove garlic, crushed
5 ml Robertsons cumin
500 g chicken thighs, cut in half
250 ml (1 cup) red lentils, parboiled
250 ml (1 cup) water
28 g (1) Knorr chicken stock pot
5 ml (1 tbsp) Knorr Minestrone soup powder
125 ml (½ cup) plain yoghurt
50 g cashews, toasted and roughly chopped

Cooking Method

Set pressure cooker on poultry mode.
Heat oil and saute onion until slightly brown, add garlic, cumin, and fry for 3-5 minutes.
Add chicken thighs and brown well on both sides for 5 minutes.
Add lentils, water, Knorr Stock Pot, stir and cook for 10 minutes, close the lid.
Mix water with Knorr Minestrone Soup Powder, and stir in the paste for 5 minutes.
Stir in yoghurt and cook for 5 minutes.
Garnish with cashew nuts