Easy Baked Chicken Dhal
with Yoghurt & Peanuts
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.
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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)
• 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!
• 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.
• 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.
• Divide cheat's baked chicken dhal between bowls. Top with Greek-style yoghurt and crushed peanuts.