Easy Baked Chicken & Lentil Dhal
with Yoghurt & Crushed Peanuts
- Milk
- Peanuts
- May contain traces of allergens
- Gluten
- Eggs
- Milk
- Soy
- Fish
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Wheat
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, versatile veggies and crunchy crushed peanuts.
Ingredients
1
carrot
1
onion
1
courgette
1 bunch
Silverbeet
1 packet
chicken breast
1 packet
red lentils
(May be present: Gluten)
1 packet
tomato paste
1 packet
garlic paste
(May be present: Gluten, Eggs, Milk, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 tin
coconut milk
1 sachet
Chicken-Style Stock Powder
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Wheat)
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
¾ cup
boiling water
30 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Thinly slice carrot into rounds. Roughly chop brown onion, courgette and silverbeet. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook carrot, onion, courgette 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, chicken-style stock powder and lentils. 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 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 baked chicken and lentil dhal between bowls. • Top with Greek-style yoghurt and crushed peanuts.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's delicious, authentic taste; some found it mild and suggested enhancing the spice level.
- Ease of prep: Customers appreciated the simple, one-pot cooking method, with several mentioning how easy it was to prepare.
- Suggestions: Consider adding naan bread or rice; some preferred spinach over silverbeet for a better texture.
- Next-day meals: Leftovers were popular, with many reporting the dish reheated well and tasted great the next day.
- Texture: Some found the lentils a bit dry; consider adjusting liquid levels or cooking time for optimal consistency.
