curry chicken with lentils & rice

Curried chicken, lentils and rice

curry chicken with lentils & rice

Curried chicken, lentils & rice


  • 1 tablespoon veg oil
  • 1.5 kg mixed chicken pieces
  • 1 brown onion finely chopped
  • ¼ cup korma curry paste
  • cups basmati rice
  • 2 cups boiling water
  • 2 tsp chicken stock powder
  • 1 cup frozen peas
  • 400 grams tin lentils drained, rinsed
  • ¼ cup parsley chopped


  • Pre-heat oven 180o C. Heat oil in large frypan over medium high heat. Cook chicken pieces in batches turning for 5 minutes or until browned. Remove from the dish. Cook onion for 3 minutes until softened. Add curry paste and rice. Stir to coat. Return chicken to dish. Combine stock and water and add to dish. Stir to combine. Cover tightly with foil and bake for 20 minutes or until chicken is cooked through. Add peas, lentils and ¼ cup of water if needed. Bake for 5 minutes or until rice is tender. Stir in parsley and serve.

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