Chicken and Lentil Stew

Ingredients

60ml margarine
8 chicken pieces
1 onion, chopped
250g button mushrooms, sliced
10ml rajah mild and spicy curry powder
1.5 cups water
cup brown lentils
60ml KNORR Chicken Noodle Soup
30ml mrs balls chutney

Method

Melt half the margarine in a large pot, add chicken pieces and fry until golden brown. Remove and set aside.
Melt remaining margarine and fry onion, mushrooms and Rajah Curry Powder until onions are soft.
Return chicken to the pot, and add water and lentils.
Simmer covered for 40 minutes, stirring occasionally.
Mix the KNORR Chicken Noodle Soup with a little water to form a smooth paste and stir into the stew. Add the Mrs Balls Chutney, simmer for 5 minutes and allow to thicken.
Serve with rice.

Step by step

Step 1 of 6

Melt half the margarine in a large pot, add chicken pieces and fry until golden brown. Remove and set aside.

Step 2 of 6

Melt remaining margarine and fry onion, mushrooms and Rajah Curry Powder until onions are soft.

Step 3 of 6

Return chicken to the pot, and add water and lentils.

Step 4 of 6

Simmer covered for 40 minutes, stirring occasionally.

Step 5 of 6

Mix the KNORR Chicken Noodle Soup with a little water to form a smooth paste and stir into the stew. Add the Mrs Balls Chutney, simmer for 5 minutes and allow to thicken.

Step 6 of 6

Serve with rice.

View All steps

Step by step
View all

Step: 1

Melt half the margarine in a large pot, add chicken pieces and fry until golden brown. Remove and set aside.

1/6

Step: 2

Melt remaining margarine and fry onion, mushrooms and Rajah Curry Powder until onions are soft.

2/6

Step: 3

Return chicken to the pot, and add water and lentils.

3/6

Step: 4

Simmer covered for 40 minutes, stirring occasionally.

4/6

Step: 5

Mix the KNORR Chicken Noodle Soup with a little water to form a smooth paste and stir into the stew. Add the Mrs Balls Chutney, simmer for 5 minutes and allow to thicken.

5/6

Step: 6

Serve with rice.

6/6

View All steps

STEPS:

Melt half the margarine in a large pot, add chicken pieces and fry until golden brown. Remove and set aside.
Melt remaining margarine and fry onion, mushrooms and Rajah Curry Powder until onions are soft.
Return chicken to the pot, and add water and lentils.
Simmer covered for 40 minutes, stirring occasionally.
Mix the KNORR Chicken Noodle Soup with a little water to form a smooth paste and stir into the stew. Add the Mrs Balls Chutney, simmer for 5 minutes and allow to thicken.
Serve with rice.