Indian Chicken, Sweet Potato & Lentil Dhal
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Indian Chicken, Sweet Potato & Lentil Dhal

Indian Chicken, Sweet Potato & Lentil Dhal

with Tortillas, Yoghurt & Fresh Chilli

Creamy and coconutty, this Indian dish gets a wholesome boost from hearty lentils and a touch of tang from the yoghurt. Scoop up all the satisfying goodness with the warm toasted tortilla slices.

Tags:
Available until May
Allergens:
Milk
Gluten
Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

red lentils

1

sweet potato

1 packet

ginger paste

1 sachet

mild North Indian spice blend

(Contains Milk;)

1 packet

tomato paste

1 packet

coconut milk

1 sachet

vegetable stock powder

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 bag

baby spinach leaves

1

Long Chilli (Optional)

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

chicken breast

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

1.66 cup

water

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Nutritional Values

Energy (kJ)4154 kJ
Fat34.7 g
of which saturates19.5 g
Carbohydrate91 g
of which sugars21.1 g
Protein68.7 g
Sodium1682 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Rinse half the red lentils. • Cut sweet potato into small chunks. • Cut chicken breast into 2cm chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide sweet potato between two trays.

2
2

• Meanwhile, heat a drizzle of olive oil in a medium saucepan over medium-high heat. Cook chicken, stirring, until browned and cooked through (when no longer pink inside), 4-5 minutes • Add ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste, stirring, until fragrant, 1 minute. • Add the water, coconut milk and vegetable stock powder, stirring to combine.

3
3

• To the saucepan, add lentils. Bring to the boil, then reduce heat to medium. • Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes.

4
4

• When the dhal has 15 minutes remaining, drizzle (or brush) each mini flourtortilla with olive oil. • Heat a large frying pan over medium-high heat.Cook each tortilla until golden and warmed through, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and olive oil.

5
5

• Stir roasted sweet potato and baby spinach leaves through dhal. Season to taste.

TIP: Add a splash of water to loosen the dhal, if needed.

6
6

• Thinly slice long chilli (if using). • Divide sweet potato, chicken and lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt and chilli. • Serve with flatbreads. Enjoy!