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Curried chicken, lentils and rice
Curried chicken, lentils and rice
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Create delicious, quick meals using pantry essentials.
Ingredients:
  • 18.40 gm vegetable oil
  • 1.5kg mixed chicken pieces, trimmed
  • 1 brown onion, finely chopped
  • 87.50 gm korma curry paste
  • 250.00 gm Basmati rice, rinsed
  • 500.00 gm boiling water
  • 2 tsp chicken style stock powder
  • 250.00 ml frozen peas
  • 400g can lentils, drained, rinsed
  • 125.00 ml slivered almonds, toasted
  • 62.50 ml chopped fresh flat-leaf parsley leaves
Instructions:
  • Preheat your oven to 200ºC (180ºC fan-forced).
  • In a large, flameproof baking dish, heat oil over medium-high heat. Brown chicken in batches for 5 minutes. Remove chicken from the dish and sauté onion for 3 minutes until softened. Add curry paste and rice, stir well to coat.
  • Place the chicken back in the dish. Mix boiling water with stock powder in a jug. Pour it into the dish and stir well. Cover the dish tightly with foil and bake for 20 minutes until the chicken is fully cooked. Add peas, lentils, and 1/4 cup cold water if necessary. Bake for another 5 minutes until the rice is tender. Mix in almonds and parsley, then serve.

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