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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!

Preparation time


60 ml margarine
8 chicken pieces
1 onion, chopped
250 g button mushrooms, sliced
10 ml Rajah mild and spicy curry powder
1.5 cups water
cup brown lentils
1 sachet Knorr chicken Noodle Soup
30 ml mrs balls chutney

Preparation method

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.

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