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Easy Baked Chicken Dhal

Easy Baked Chicken Dhal

with Yoghurt & Peanuts

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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, versatile veggies and crunchy crushed peanuts.

Tags:Quick Prep
Allergens:MilkPeanuts

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

onion

1 bag

silverbeet

1 packet

chicken breast strips

1 packet

red lentils

(May be presentGluten)

1 packet

tomato paste

1 packet

garlic paste

(May be presentGluten, Egg, Milk, Soy, Fish, Sesame, Tree Nuts)

1 tin

coconut milk

1 sachet

beef-style stock powder

1 packet

crushed peanuts

(ContainsPeanuts)

1 sachet

mild North Indian spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¾ cup

boiling water

30 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4032 kJ
Fat55 g
of which saturates30.6 g
Carbohydrate58.5 g
of which sugars19.4 g
Protein57.4 g
Sodium2101 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

• Preheat the oven to 240°C/220°C fan-forced. • Thinly slice carrot into rounds. Roughly chop brown onion and silverbeet. Cut chicken breast strips into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook carrot, onion and chicken, tossing, until browned, 4-5 minutes. • Meanwhile, rinse red lentils. Boil a kettle of water.

TIP: The chicken will finish cooking in the oven!

2

• Add the mild North Indian spice blend, tomato paste and garlic paste to the chicken 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.

3

• Transfer chicken dhal mixture to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and lentils are softened, 20-25 minutes. • When dhal is done, stir through butter and silverbeet until wilted, 1 minute. Season to taste.

TIP: If the lentils are dry, stir through a splash of water.

4

• Divide cheat's baked chicken dhal between bowls. Top with Greek-style yoghurt and crushed peanuts.