Cheat's Baked Double Chicken & Red Lentil Dhal
with Silverbeet & Yoghurt
- Milk
- May contain traces of allergens
- Gluten
No wonder dhal is the darling of Indian home cooking – it's nutritious, versatile, easy to make and brimming with flavour. Here, we're adding tender pieces of chicken, veggies and a dollop of yoghurt.
Ingredients
1
carrot
1 bag
Silverbeet
1 stalk
celery
2 packet
chicken breast
1 sachet
Mild North Indian Spice Blend
1 packet
tomato paste
1 packet
coconut milk
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
red lentils
(May be present: Gluten)
Not included in your delivery
1
olive oil
¾ cup
boiling water
30 g
butter
(Contains: Milk)
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Thinly slice carrot into rounds. Roughly chop silverbeet. Finely chop celery. Rinse red lentils. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, carrot and celery in batches, tossing, until slightly tender and browned, 5-6 minutes. • Return all chicken and veggies to the pan.
TIP: The chicken will finish cooking in the oven!
• Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, tossing, until fragrant, 1-2 minutes. • 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 minute
• Transfer chicken dhal mixture to a large 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 silverbeet, the butter and a pinch of salt through dhal, then return to the oven.
TIP: If the lentils are dry, stir through a splash of water.
• Divide cheat's baked chicken dhal between bowls. • Dollop over Greek-style yoghurt to serve. Enjoy!
Little cooks: Kids can add the finishing touch and dollop over the yoghurt.
