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Chicken and lentil korma

Chicken and lentil korma
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Take a few shortcuts with this 'superbly easy' dish. No wonder Taste members love this recipe!
  • 2 tablespoons olive oil
  • 6 chicken thigh fillets, chopped
  • 1 large brown onion, finely chopped
  • ⅔ cup korma curry paste
  • ½ cup water
  • 400ml can coconut milk
  • 2 x 400g cans brown lentils, drained, rinsed
  • ¼ cup coriander leaves, chopped
  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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