Chicken & Roast Veggie Dhal
with Garlic Tortilla Chips & Yoghurt
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.
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
Ingredients
1
carrot
1 knob
ginger
1 clove
garlic
1 packet
red lentils
(May be present Gluten. )
1 packet
Chicken Drumstick Fillet
1 packet
tomato paste
1 tin
coconut milk
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
3
Mini Flour Tortillas
(Contains Gluten; )
1
Kumara
¾ sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1.5 cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and kumara into bite-sized chunks. Place the veggies on a lined oven tray, drizzle generously with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Meanwhile, finely grate the ginger and garlic. Rinse the red lentils. Cut the boneless chicken drumsticks into 2cm chunks.
In a large saucepan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Season, then transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the ginger, mild North Indian spice blend (see ingredients) and tomato paste, stirring, until fragrant, 1 minute. Add the water, coconut milk and chicken-style stock powder. Stir to combine.
Add the red lentils to the pan. 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, uncovered, until thickened, 12-15 minutes. When the dhal has thickened, stir through the baby spinach leaves, chicken (plus any resting juices) and roasted veggies. Season, then stir until warmed through.
TIP: If the dhal is looking a little dry at any point, just add a splash of water.
While the dhal is simmering, combine a drizzle of olive oil and the garlic in a small bowl. Season to taste.
When the dhal has 10 minutes cook time remaining, slice the mini flour tortillas (see ingredients) into 3cm strips. Place the tortilla strips in a single layer on the lined oven tray and drizzle (or brush) with the garlic oil. Bake until golden, 6-8 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Divide the chicken and veggie dhal between bowls. Top with the Greek-style yoghurt and serve with the garlic tortilla chips.
