Super Quick Butter Chicken Curry with Lentils & Carrots
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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Ingredients
- 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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