Indian Lentil-Coconut Chicken Nachos & Radish Salad
with Pickled Onion, Herby Yoghurt & Tamarind Chutney
- Wheat
- Gluten
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Get a load of this veggie masterpiece that looks just as amazing as it tastes! Crunchy tortilla wedges are piled high with a devilishly tasty coconut lentil mix, tangy chutney, radish salad and herby yoghurt.
Ingredients
1 sachet
Coriander
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1
Tomato Paste
2
Red Onion
1 sachet
Mumbai Spice Blend
1
Carrot
2
Garlic
1 packet
Red Lentils
(May be present: Wheat, Gluten)
1 packet
Coconut Milk
½
Cos Lettuce
1
Radish
1
Natural Yoghurt
(Contains: Milk May be present: Gluten, Wheat)
1
Tamarind Chutney
(Contains: Soy)
320 g
Chicken Thigh
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
2 cup
water
Nutrition
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut onion (see ingredients) in half. Thinly slice half the onion. Finely chop the remaining onion (this will be used in step 5!). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid with just enough water to cover. Stir to coat and set aside.
• Shred cos lettuce (see ingredients).
• Thinly slice radish.
• Pick and finely chop coriander.
• Finely chop garlic.
• Cut mini flour tortillas into wedges.
• Drain and rinse red lentils.
• Grate carrot.
• In a medium bowl, combine cos, radish, a drizzle of olive oil and season to taste with salt and pepper. • Cut chicken thigh into 2cm chunks.
• In a second small bowl, combine coriander, natural yoghurt and a small drizzle of olive oil. Season to taste. Set aside.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook carrot and remaining onion until softened, 3-4 minutes.
• Add garlic, tomato paste and Mumbai spice blend and cook, stirring until fragrant, 1-2 minutes.
• Add lentils, the water and coconut milk and stir to combine. Bring to a simmer, then cover with a lid and cook, stirring occasionally, until lentils are soft, 20-22 minutes.
TIP: Add a splash of water if the mixture seems dry.
• When the lentils have 10 minutes remaining, place the tortilla wedges on a lined oven tray. Drizzle (or spray) with olive oil, season and toss to coat.
• Spread out evenly, then bake until golden, 8-10 minutes.
• While the tortillas are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, carrot and remaining onion, until chicken is cooked through and veggies are softened, 5-6 minutes. Stir chicken and veggies through lentil mixture.
TIP: Chicken is cooked through when it's no longer pink inside.
TIP: If your oven tray is crowded, divide between two trays.
TIP: Keep an eye on the chips. You want them crisp, but not burnt!
• Drain pickled onion. • Divide tortilla chips between bowls. • Top with Indian lentil chicken mixture, radish salad and pickled onion. • Add a dollop of herby yoghurt and tamarind chutney to serve. Enjoy!
TIP: Serve the tortilla chips on the side if you prefer!
