One-Pot Chicken & Silverbeet Dhal
with Yoghurt
- Milk
- May contain traces of allergens
- Gluten
A no-fuss dhal sounds perfect right about now, so let’s whip one up in no time at all. You only need one pot and a whole lot of deliciousness - don’t worry, we have you covered. Add in red lentils, spiced chicken and veggies in a creamy tomato curry sauce and there you go. Dinner is served!
Ingredients
1
carrot
1 stalk
celery
1 bag
Silverbeet
1 packet
red lentils
(May be present: Gluten)
1 packet
chicken breast
1 packet
tomato paste
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 cup
boiling water
30 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Slice carrot into half-moons. Thinly slice celery. Roughly chop silverbeet. Rinse red lentils. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the saucepan to medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 3-4 minutes. • Add mild North Indian spice blend and tomato paste and cook, tossing, until fragrant, 1 minute. • Add the boiling water (1 cup for 2 people / 2 cups for 4 people), coconut milk, chicken-style stock powder and lentils. Stir to combine.
• Bring to a simmer, then cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-22 minutes. • In the last 5 minutes, stir through silverbeet and cook until wilted. • When dhal is cooked, stir through chicken and the butter (plus any chicken resting juices). Season to taste.
TIP: If the dhal is looking a little dry at any point, just add a splash of water.
• Divide one-pot chicken and silverbeet dhal between bowls. • Dollop with Greek-style yoghurt to serve. Enjoy!
