Super Quick Butter Chicken Curry with Lentils & Carrots

Sometimes even those of us who love to cook and make things from scratch need a quick, easy and convenient meal. This super yummy butter chicken curry only takes 15 minutes to cook, and the best part, I’ve used a pre-made cook-in sauce and canned lentils. Convenience at it’s highest I think.

I’m a bit fussy with pre-made sauces though and my choice will always be a fresh, preservative free version if I can find one. Feel free to use your favourite though if you can’t get your hands on this one.

Quick meals don’t have to mean unhealthy. I have added carrots, lentils and lots of nuts, seeds and herbs to this dish so it’s packed with extra nutrients and crunch. I’m a huge rice person so it only felt right to serve it with coconut infused Basmati rice, but you can serve it with your choice of side or flatbread.

This sure tasted better than my favourite take-away curry and I’m sure it was quite a bit healthier too.

One of the added bonuses of this particular Butter Chicken Curry cook-in sauce from Pesto Princess, one of my favourite local brands, is that it’s actually plant-based. So if you want a meat free version of this dish, simply omit the chicken. You’ll have all the traditional flavour without any meat.

Super Quick Butter Chicken Curry with Lentils & Carrots

Vanessa Vermaak

This super yummy butter chicken curry only takes 15 minutes to cook, and the best part, I've used a pre-made cook-in sauce and canned lentils. Quick meals don't have to mean unhealthy. I have added carrots, lentils and lots of nuts, seeds and herbs to this dish so it's packed with extra nutrients and crunch. I'm a huge rice person so it only felt right to serve it with coconut infused Basmati rice, but you can serve it with your choice of side or flatbread.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner, Main Course

Servings 4

Ingredients

  

½1x2x

• 2 Tbsp Olive Oil
• ½ Onion Finely chopped
• 2 Large Carrots Peeled and finely chopped
• 1 Cloves of garlic Crushed
• 400 grams Skinless, boneless chicken breasts or fillets Cut into bite sized pieces
• 1 tub Pesto Princess Butter Chicken Curry Sauce (500g)
• 1 Tin of lentils (400g) Drained
• Salt and Pepper to taste
• Seed and/or Nut Mix Optional
• Fresh coriander or parsley for garnish Optional

Instructions

• Prepare the carrots, onion and garlic*
• Bring a large pot or pan to medium heat and add the olive oil, onion, carrots and garlic and sweat for about 2-3 minutes
• Add the chicken pieces and season with salt and pepper and cook for around 2 – 3 minutes just to seal the outsides
• Add the sauce and cook for 5 minutes. Turn the temperature down if you need to
• Drain the lentils and add them to the curry and cook for another 5 minutes. The curry will most likely need further seasoning once adding the lentils so taste to check and season with salt and pepper as needed
• Garnish with fresh herbs, nuts and seeds if you wish, and serve with your choice of rice or side or your favourite flatbread

Notes

*If serving this dish with Basmati rice, begin cooking it when you prepare the vegetables so that it will be ready at the same time as the curry. Follow the instructions provided on the pack. I like to add some flaked coconut to my rice to add flavour.

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Keyword Butter Chicken Curry, Chicken curry