A twist on the classic, this red lentil butter chicken makes a warming dinner. Serve it with naan bread, coriander and lime wedges.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
2 tbs olive oil
1 large brown onion, halved, sliced
600g Coles RSPCA Approved Australian Chicken Thigh Fillets, halved
485g jar Coles Butter Chicken Simmer Sauce
400g can diced tomatoes
1/2 cup (100g) dried red lentils
1/2 cup (125ml) chicken stock
Natural yoghurt, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring, for 2 mins or until onion softens. Season the chicken. Add to the pan and cook for 2-3 mins or until just brown all over.
Step 2
Add the simmer sauce, tomato, lentils and stock to the chicken mixture and stir to combine. Bring to a simmer. Cover partially and cook, stirring often, for 20 mins or until lentils are tender, chicken is cooked through and sauce thickens. Season.
Step 3
Top the curry with the yoghurt. Season to serve.
Serve with naan bread, lime wedges and coriander sprigs
