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Chicken & Roast Veggie Dhal

Chicken & Roast Veggie Dhal

with Garlic Tortilla Chips & 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.

Tags:Kid Friendly
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 amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1 knob

ginger

1 clove

garlic

1 packet

red lentils

(May be presentGluten)

1 packet

boneless chicken drumstick

1 packet

tomato paste

1 tin

coconut milk

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

3

mini flour tortillas

(ContainsGluten)

1

kumara

¾ sachet

mild North Indian spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1.5 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3606 kJ
Fat32 g
of which saturates22.1 g
Carbohydrate83.1 g
of which sugars23.4 g
Protein56 g
Sodium1694 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
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 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.

2

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.

3

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.

4

While the dhal is simmering, combine a drizzle of olive oil and the garlic in a small bowl. Season to taste.

5

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.

6

Divide the chicken and veggie dhal between bowls. Top with the Greek-style yoghurt and serve with the garlic tortilla chips.