This chicken and Lentil curry comes together in no time. Can you really make a complete homemade dinner from scratch in just 40 minutes?
I decided to put myself to the test.
For my first 40-Minute Dinner Challenge, I made a creamy chicken and lentil curry, fragrant cumin and coriander rice and a fresh kachumber salad – all within the same 40-minute window.
And yes, I actually did it.
This wasn't about having everything cooked beforehand or reheating leftovers. I wanted to see whether I could start with the ingredients and get a proper family dinner onto the table in 40 minutes.
The secret wasn't rushing around the kitchen. It was choosing dishes that work together and using the cooking time of one dish to prepare the next.
While the rice cooked, I started the curry. While the curry simmered, I chopped the salad. By the time the curry was finished, the rice was ready to fluff, the salad only needed seasoning and dinner was done.
The complete meal included:
Together, the three dishes give you a complete meal with protein, lentils, rice and plenty of fresh vegetables without needing lots of pots, complicated preparation or hours in the kitchen.
The biggest lesson from this challenge was that making a quick dinner isn't necessarily about finding three recipes that each take 10 minutes.
It is about choosing recipes whose cooking times overlap.
The rice is the perfect example. Once it is cooking, it needs very little attention. That gives you time to start your curry.
Once the chicken is cooking, you have another pocket of time to rinse the lentils and chop the vegetables for the salad.
Instead of making one dish from start to finish and then beginning the next, you keep the entire meal moving at the same time.
That is what made this dinner possible in 40 minutes.
For a challenge like this, a little organisation makes a big difference.
Have your ingredients nearby and make sure your chicken is defrosted before you begin.
I also recommend washing and draining the rice before starting the timer. This is ordinary kitchen preparation rather than cooking, and it means you can get the rice onto the stove immediately.
You can measure your spices beforehand if you prefer, but you don't need to chop all the vegetables in advance. Part of the idea is to use the natural cooking time of the rice and curry to get the chopping done.
Start with the rice because it can cook quietly while you work on everything else.
Heat the ghee, toast the cumin seeds and add the washed and drained basmati rice.
Add the chicken stock and boiling water and get the rice cooking.
Once the rice is underway, move straight onto the curry.
Chop your chicken and onions in this time.
Heat the ghee in a large frying pan or shallow pot and add the cinnamon stick.
Add the cubed chicken fillets and allow them to fry before adding the Durban curry powder, dhania-jeera, turmeric and salt.
Next add the tomato paste and allow it to fry briefly with the spices.
While the chicken continues cooking, rinse and drain your canned lentils.
Once the chicken is almost cooked, lower the heat and stir in the yoghurt followed by the cream.
Add the drained lentils and allow everything to simmer together.
While the curry finishes cooking, chop the cucumber, tomatoes, red onion and coriander for the kachumber salad.
Check the rice and fluff it once cooked. Fold through plenty of freshly chopped coriander.
Finish the curry with fresh coriander and a squeeze of lemon juice.
Add the cumin, chilli flakes, salt, black pepper and lemon juice to the salad and toss everything together.
Then get it all onto the table.
Dinner done.
This quick chicken and lentil curry became the main dish for the challenge because boneless chicken fillets cook quickly and canned lentils need almost no additional cooking.
The curry is flavoured with Durban curry powder, dhania-jeera and turmeric, while a small amount of yoghurt and cream gives the masala a smooth, rich finish.
The lentils also help stretch the chicken into a more substantial family meal.
This isn't intended to be a very wet curry.
The masala should be rich and creamy enough to coat the pieces of chicken and lentils, with enough sauce to spoon over the rice.
If the curry becomes too thick, add a small splash of hot water.
If there is too much liquid, allow it to simmer uncovered for another couple of minutes.
This rice was perfect for the challenge because it has plenty of flavour without requiring onions, turmeric or a long list of spices.
The cumin seeds are toasted in ghee, the rice cooks in chicken stock and fresh coriander is folded through at the end.
It is simple enough to sit alongside a flavourful curry without competing with it.
Frying whole cumin seeds briefly in ghee releases their aroma and gives the rice a beautiful warm flavour without making it heavily spiced.
It takes only a few seconds but makes a noticeable difference to the finished rice.
A rich curry and rice need something fresh alongside them, and this simple kachumber salad was ideal.
The cucumber and tomato add freshness, red onion gives it crunch and the cumin, chilli and lemon tie it back into the flavours of the rest of the meal.
Best of all, there is no cooking involved.
This is one small detail that makes a difference.
Salt draws moisture out of cucumber and tomatoes, so if you dress the salad too early it can become watery.
You can chop the vegetables while the curry cooks, but wait until the final few minutes before adding the salt and lemon juice.
That way the kachumber stays crisp and fresh when it reaches the table.
There is a little bit of everything on this plate.
The chicken and lentil curry is warm, spicy and creamy.
The cumin and coriander rice is fragrant but mild enough to let the curry remain the star.
The kachumber gives you something cold, crisp and acidic to cut through the richness of the curry.
And because lentils are cooked directly into the chicken curry, you get another substantial element without needing to prepare an additional side dish.
For me, that's exactly what a good weeknight dinner should be: balanced, flavourful and achievable.
Absolutely.
If you are not doing this as an actual timed challenge, there is no reason not to make life easier for yourself.
You can wash the rice earlier in the day, cube the chicken and keep it refrigerated, rinse the lentils and wash the salad vegetables ahead of time.
You could even chop the cucumber, tomato and onion beforehand and keep them chilled, adding the seasoning and lemon only just before serving.
The 40-minute challenge proves that you can make the meal quickly. It doesn't mean you have to race the clock every time you cook it.
Yes. Think of this as a template rather than a strict formula.
You need:
Once you understand that formula, there are plenty of different 30–40 minute dinners you can build around it.
That is exactly what I plan to test with future 40-Minute Meal Challenges.
Yes. Boneless chicken thighs would work very well and will remain particularly juicy.
Depending on their size, they may take a few minutes longer to cook than chicken breast fillets.
No, although that is what gives my version its South African Indian flavour.
You can use another curry powder you enjoy, but remember that curry powders vary in heat and strength, so adjust the quantity to taste.
Yes. The cream gives the curry a smoother, richer finish, but the dish can still be made without it.
You could use a little extra full-cream yoghurt instead, adding it over low heat so that it doesn't split.
Yes, but they need to be cooked first.
For a 40-minute meal, canned lentils make much more sense because they are already cooked and can be added straight to the curry after rinsing and draining.
You can chop the vegetables ahead, but wait until just before serving to add the salt and lemon juice so that the salad remains crisp.
That depends mainly on the Durban curry powder you use.
Reduce the curry powder or use a milder blend for a gentler curry, and leave the chilli flakes out of the salad if preferred.
Definitely.
What I enjoyed most about this wasn't simply proving that dinner could be made in 40 minutes.
It made me think differently about how I put meals together.
Sometimes getting dinner onto the table faster isn't about finding shortcuts or using convenience food. It is simply about choosing dishes that can cook alongside each other and using your time in the kitchen more efficiently.
This chicken and lentil curry, cumin coriander rice and kachumber salad combination did exactly that.
Three dishes. One complete dinner. And everything on the table within 40 minutes.
Challenge completed. Let me know in the comments, what you would like me to cook next in this challenge.
A quick and flavour-packed chicken curry made with boneless chicken fillets, Durban curry powder, canned lentils, yoghurt and cream. Perfect for busy weeknights and ready in around 40 minutes.
