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Chicken and Red Lentil Curry

A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Lovely thick and filling curry that's a breeze to make. Also easily doubled and freezes well.


  • 2 tbsp sunflower oil
  • 2 onions, finely sliced
  • 2 cloves garlic, crushed
  • 1-2 tbsp curry paste (to taste)
  • 1 tsp whole cumin
  • 4 chicken breasts, cut into bite sized pieces
  • 500ml hot chicken stock
  • 175g dried red lentils
  • 6 tbsp natural yoghurt


  • STEP 1
    Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat stirring occasionally until softened. Stir in the garlic, curry paste and cumin and cook for 1-2 minutes more.
  • STEP 2
    Add the remaining oil and the chicken and cook for 2-3 minutes. Stir in the stock and lentils, bring to the boil, cover and simmer for 25 minutes stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
  • STEP 3
    Stir in the yoghurt and cover, simmer for 5 minutes.
  • STEP 4
    Serve with basmati rice.

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A star rating of 4.2 out of 5.6 ratings

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