Chicken, Lentil Loaded Spuds & Tomato Salad
with Tamarind Chutney
- Almond
- Soy
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Bursting with Indian-inspired flavours, this winner chicken dinner is comfort on a plate. If you love lentil dhal over rice, wait till you try it on the baked potatoes. Trust us, it works. This recipe is under 650kcal per serving.
Ingredients
2
potato
1
brown onion
2 clove
garlic
1 packet
snacking tomatoes
1
carrot
1 packet
lentils
1 sachet
Mumbai spice blend
1 packet
tomato paste
1 packet
coconut milk
Ā½ packet
vegetable stock pot
1 packet
mixed salad leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Ā½ packet
mint
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
chicken breast
Not included in your delivery
olive oil
Ā¼ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
ā¢ Preheat oven to 200Ā°C/180Ā°C fan-forced. ā¢ Slice potato into halves. ā¢ Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange so that each potato is cut-side down. ā¢ Bake until crisp and tender, 35-45 minutes. ā¢ Remove from oven, then carefully turn each potato to be cut-side up. ā¢ Return to oven to bake until golden, a further 6-8 minutes.
TIP: If your oven tray is crowded, divide the potatoes between two trays.
ā¢ While the potatoes are baking, finely chop brown onion and garlic. ā¢ Halve snacking tomato, then set aside. ā¢ Grate carrot. ā¢ Drain and rinse half of the lentils. ā¢ Cut chicken breast into 2cm chunks.
ā¢ When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. ā¢ Cook chicken, onion and carrot, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes.
ā¢ Add garlic, Mumbai spice blend and tomato paste. Cook until fragrant, 1 minute. ā¢ Stir in lentils, coconut milk, vegetable stock powder and the water. Simmer until thickened, 2-4 minutes. ā¢ Season with salt and pepper to taste.
ā¢ While the lentils are simmering, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and tomato. Toss to coat.
ā¢ Divide potatoes and cucumber salad between plates. ā¢ Spoon chicken and lentils over potatoes. Sprinkle with flaked almonds. Tear over mint leaves. ā¢ Serve with tamarind chutney. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā The lentils were praised for their awesome flavour, and many found the dish delicious with perfect flavour combinations.
- Ease of prep:Ā Customers found this meal easy to prepare, with a simple cooking process.
- Suggestions:Ā Some suggested adding cheese to enhance the dish and recommended increasing the potato portion for better balance.
- Leftovers:Ā Several noted challenges in maintaining the freshness of salad ingredients over a week.
