Chicken and lentil korma

Cooking Meat Chicken and lentil korma

Take a few shortcuts with this superbly easy dish. No wonder Taste members love this recipe!

Lables: Low carb Low sugar Lower gi Egg free Fish free Gluten free Shellfish free Wheat free
  1. Heat oil in a frying pan over high heat. Cook chicken, in batches, for 3 minutes, tossing, or until browned. Set aside.
  2. Reduce heat to medium. Add onion. Cook, stirring, for 3 minutes. Add curry paste. Cook, stirring, for 2 minutes. Combine water and coconut milk. Add to frying pan with chicken and lentils. Stir to combine.
  3. Cook, uncovered, for 30 minutes or until chicken is cooked through. Sprinkle with coriander. Serve.

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2 tbsp olive oil
6 chicken thigh fillets, chopped
1 large brown onion, finely chopped
2/3 cup korma curry paste
1/2 cup water
400ml can coconut milk
2 x 400g cans brown lentils, drained, rinsed
1/4 cup coriander leaves, chopped

Adv

Autors
Preparation time
15
Cooking time
42
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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