Easy Baked Chicken Dhal

Name: Easy Baked Chicken Dhal with Yoghurt & Peanuts
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 1 onion; 1 bag Silverbeet; 1 packet chicken breast strips; 1 packet red lentils; 1 packet tomato paste; 1 packet garlic paste; ¾ cup boiling water; 1 tin coconut milk; 1 sachet beef-style stock powder; 30 g butter; 1 packet Crushed Peanuts; 1 sachet Mild North Indian Spice Blend; 1 packet Greek-Style Yoghurt

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.

Allergens:

Milk

•Peanuts

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

onion

1 bag

Silverbeet

1 packet

chicken breast strips

1 packet

red lentils

1 packet

tomato paste

1 packet

garlic paste

1 tin

coconut milk

1 sachet

beef-style stock powder

1 packet

Crushed Peanuts

1 sachet

Mild North Indian Spice Blend

1 packet

Greek-Style Yoghurt

Not included in your delivery

olive oil

¾ cup

boiling water

30 g

butter

Nutrition Values

/ 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

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• 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.