Wednesday, February 20, 2013

Chicken and Red Lentil Curry


1 sachet (30g) KNORR Curry Flavour Stew Granules
170 gram Dried red lentils
500 gram Chicken thighs, cut in half
1 Clove crushed garlic
1 onion, finely diced
5 millilitre Robertsons Cumin
600 millilitre water
150 millilitre Plain yoghurt
50 gram Toasted cashews, roughly chopped
15 millilitre sunflower oil


Heat oil in a pot and fry the onion over a gentle heat until soft.
Stir in the garlic and cumin and fry for 2 minutes, stirring continuously to release the flavour and aroma.
Add the chicken thighs and brown well on both sides.
Stir in the water and lentils then bring to the boil.
Reduce the heat, cover and allow to simmer for 20 -25 minutes, stirring occasionally until the lentils are soft.
Stir in the yoghurt and KNORR Curry Flavour Stew Granules and allow to simmer for a further 5 minutes, stirring occasionally.
Top with toasted cashew nuts and serve with basmati rice and coriander.

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