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Chicken Cashew Korma with Lentils

20 minutes prep
35 minutes active cooking
55 minutes total

Makes 2 - 4 servings

Whether you roast your own or grab one from the rotisserie, the leftovers from a whole chicken make this Indian-inspired dish quick and simple.

The slowly cooked caramelized onions do take some time, but they really add flavor so be patient. A little spicy achaar and cool yogurt make for a tasty finish.

What you'll need


For the shopping list

2 cups of

cooked Chicken, picked from bone

1/2 cup of


Plain Yogurt

From our shop

$12 - Brooklyn - New York

$5 - Eugene - Oregon

Brown Pardina Lentils

$24 - Sicily - Italy

Antheo D.O.P.

$13 - Brooklyn - New York

Tomato Achaar


From the kitchen


Chef Knife


Cutting Board


Stock Pot

Measuring Cups

Measuring Spoons

Coconut Cashew Korma Simmer Sauce. Mild and warming, it makes for a quick and easy weeknight meal when paired with sautéed chicken or roasted veggies.

Add a tablespoon (or 3) of Tomato Achaar to dial up the heat.

What you'll have to do

Step 1

Bring 1 cup of lentils and 3 cups of water to a boil, add a pinch of salt, cover, and simmer for 20-25 minutes. Cook the onion in 2 tablespoons of olive oil and a pinch of salt over medium low heat, stirring occasionally, for at least 30 minutes or until the onions are dark. Add a spoonful of water toward the end to keep them from burning.

Step 2

Add 1 jar of Korma sauce and another 1/4 cup of water and bring to a boil. Reduce heat, add the chicken and 1/2 cup of cream, if using, and simmer until warmed through, about 10 minutes.

Step 3

Serve the chicken over the lentils, top with the achaar and yogurt.

Shop this recipe

Sauces & Condiments

Coconut Cashew Korma Simmer Sauce

Brooklyn DelhiBrooklyn - New York
Brown Pardina Lentils

Brown Pardina Lentils

Camas Country MillEugene - Oregon
Antheo D.O.P.
Olive Oil

Antheo D.O.P.

COPA cooperativeSicily - Italy
Tomato Achaar
Sauces & Condiments

Tomato Achaar

Brooklyn DelhiBrooklyn - New York

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