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Chicken and Red Lentil Curry


Chicken and Red Lentil Curry_600_414


Heat 1 tbsp of 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 and spices, and cook for 1-2 minutes more.

Add the remaining oil and the chicken, and cook for 2-3 minutes each side until coated in the spice mixture.

Stir in the stock and lentils, bring to the boil then cover and simmer for 25 minutes, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked. Stir in the yogurt and cover, then simmer for a further 5 minutes.

Meanwhile, heat a small non-stick frying pan and toast the cashew nuts for 2-3 minutes, stirring regularly until they are golden brown in colour.

Spoon the curry into individual bowls with basmati rice, and top with the toasted cashew nuts.

Recipe kindly supplied by Waitrose. More than 5,000 recipes can be found at


Serves 4

2 tbsp sunflower oil
2 onions, finely sliced
2 cloves garlic, crushed
2 tbsp curry powder
1 tsp cumin seed
1 pack Red Tractor mini chicken fillets
500ml hot chicken stock
175g dried red lentils
6 tbsp natural yogurt
50g cashews, unsalted, to garnish