Cheat's Baked Chicken & Lentil Dhal
with Yoghurt & Crushed Peanuts
- Milk
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
1 sachet
Mild North Indian Spice Blend
1
Red Onion
1 packet
Crushed Peanuts
320 g
Chicken Thigh
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Tomato Paste
1 packet
Coconut Milk
1
Silverbeet
1
Baby Broccoli
1
Carrot
1 packet
Red Lentils
(May be present: Wheat, Gluten)
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Thinly slice carrot into rounds. Roughly chop brown onion and silverbeet. Trim baby broccoli and halve lengthways. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook carrot, onion and chicken, tossing, until slightly tender and browned, 5-6 minutes. • Meanwhile, rinse red lentils. Boil the kettle. TIP: The chicken will finish cooking in the oven!
• Add mild North Indian spice blend, tomato paste and garlic paste to the chicken and veggies and cook, tossing, until fragrant, 1 minute. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), coconut milk and lentils. Season, then stir to combine and bring to a simmer, 1-2 minutes.
• Transfer chicken dhal mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and lentils have softened, 20-25 minutes. • When the dhal has 10 minutes cook time remaining, stir baby broccoli through dhal mixture, then return to the oven. • When dhal is done, stir through the butter and silverbeet until wilted, 1 minute. Season to taste. TIP: If the lentils are dry, stir through a splash of water.
• Divide cheat's baked chicken dhal between bowls. • Top with Greek-style yoghurt and crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's depth of flavour, though some found it a bit bland and suggested adding more spice for a flavour boost.
- Ease of prep: Customers praised the recipe as quick, easy to prepare, and beginner-friendly, with minimal clean-up required.
- Suggestions: Consider adding rice or naan bread to round out the meal; some found reducing the oven temperature to 200°C worked well.
- Next-day meals: The dish reheats nicely and makes great leftovers, with some reporting it easily feeds 6 people when served with rice.
- Vegetables: Several reviewers suggested using spinach instead of silverbeet for a milder flavour; others noted not enough green vegetables.
