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Chicken & Kumara Dhal

Chicken & Kumara Dhal

with Garlic Flatbread Chips & Greek Yoghurt

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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, sweet roasted kumara and carrot, and crunchy garlic flatbread chips.

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time50 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

kumara

1 unit

carrot

1 knob

ginger

2 clove

garlic

2 packet

red lentils

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 packet

chicken thigh

2 sachet

mild North Indian spice blend

2 tin

tomato paste

1 tin

coconut cream

2 cube

chicken-style stock powder

1 bag

baby spinach leaves

6 unit

mini flour tortillas

(ContainsGluten)

2 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

2 cup

water

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4060 kJ
Fat45.2 g
of which saturates31.1 g
Carbohydrate83.5 g
of which sugars19.6 g
Dietary Fibre0 g
Protein52.6 g
Cholesterol0 mg
Sodium723 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) and carrot (unpeeled) into 1cm chunks. Place the kumara and carrot on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Rinse the red lentils. Cut the chicken thigh into 2cm chunks.

2

In a large saucepan, heat a drizzle of olive oil over a high heat. Add the chicken thigh and cook, tossing, until browned and cooked through, 3-4 minutes. Season with salt and pepper and transfer to a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil, and add the ginger, mild North Indian spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Add the water, coconut cream and the crumbled chicken stock cubes. Stir to combine.

3

Add the red lentils to the saucepan. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils are softened, 10 minutes. Remove the lid and cook, until thickened, 12-15 minutes. Once thickened, stir through the salt, baby spinach leaves, chicken thigh (and any resting juices), roasted vegetables and a pinch of pepper, until warmed through. TIP: If the dhal is looking a little dry at any point, just add a splash of water.

4

While the dhal is simmering, in a small bowl, combine 1 tbs of olive oil, the garlic and a pinch of salt and pepper.

5

When the dhal has 10 minutes cook time remaining, slice the mini flour tortillas into 3cm strips. Place the tortilla strips in a single layer on an oven tray lined with baking paper and drizzle or brush with the garlic oil. Bake until golden, 6-8 minutes. TIP: Use two oven trays if your tortilla strips don’t fit in a single layer.

6

Divide the chicken and kumara dhal between bowls. Dollop over the Greek yoghurt. Serve with the garlic flatbread chips.