Shortcut Chicken Curry with Rice Cooker Lentils
A flavor-packed Chicken Lentil Curry that prioritizes ease without sacrificing taste. Featuring smart shortcuts like rice cooker lentils and a pre-mixed spice blend, this creamy, one-pot dish is perfect for a cozy weeknight dinner.
Servings: 6
Equipment
- 1 large skillet
- 1 rice cooker
Ingredients
- 4 raw chicken patties
- 1 tbsp oil
- 1/2 packet onion soup mix
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- 1 tsp garam masala
- 1/2 tsp black pepper
- 13.5 oz can of coconut milk
- 1/2 cup chicken broth
- 1 cup tomato sauce
- 1 cup lentils
- salt to taste
Instructions
- Rinse your lentils and, if time permits, soak them for 1 hour to speed up the process. Add 1 cup lentils and 2 cups water to your rice cooker. Set to the "White Rice" or "Normal" cycle (about 30 minutes). Once finished, set them aside; they’ll be ready to fold into the curry at the end.
- Heat a tablespoon of oil in a large skillet over medium heat. Place the four raw chicken patties in the skillet and cover with a lid. Let them steam for about 4–5 minutes until mostly cooked through. Remove the lid and use a meat masher to break the patties into small crumbles.
- Add the onion soup mix, garlic, and ginger to the chicken. Sauté for 1–2 minutes until fragrant. Stir in your "Spice Blend" pre-mix, ensuring all the chicken is evenly coated.
- Pour in broth, tomato sauce, and coconut milk. Stir well to combine all the spices and pan drippings. Bring to a gentle boil, then reduce the heat to low.
- Add your cooked lentils from the rice cooker into the skillet. Cover and simmer for 20 minutes, stirring occasionally, until the sauce has thickened and the flavors have married.
- Serve warm with flour tortillas or naan bread, or over a bed of fluffy rice.
Notes
- If you do not have raw chicken patties, 1 pound of diced or ground chicken works equally well. Ground turkey is another meat option.