- 15 ml cooking oil
- 500 g chicken pieces
- 1 onion chopped
- 2 cloves garlic crushed
- 1 tbsp Rajah Mild & Spicy curry powder
- 1 tsp Robertsons coriander
- 1 tsp Robertsons cumin
- 1 tsp Robertsons turmeric
- 1 tsp Robertsons cinnamon
- 250 g basmati rice
- 1 x 400 g tin chopped tomatoes
- 1 Knorr Chicken Stock Pot
- 250 ml water
- 1 tin lentils drained
- handful fresh coriander chopped
Serving Size 4
Amount per serving
Heat oil in a pot and brown the chicken pieces, when browned reduce the heat and cover with a lid and allow to cook for 5 - 10 minutes until cooked through.
Remove the chicken from the pot and set aside.
Add a little extra oil to the pot if need be and fry the onion and garlic until soft.
Add the Rajah Mild & Spicy Curry Powder and all the Robertsons spices and fry to release the flavour and aroma.
Add the rice, tomatoes, Knorr stock pot and water.
Cover with a lid and allow to cook for 15 - 20 minutes or until the rice is tender, stirring occasionally.
Return the chicken to the pot together with the lentils and allow to cook to heat through.
Serve with freshly chopped coriander.