HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Sweet Potato Dhal
Chicken & Sweet Potato Dhal

Chicken & Sweet Potato Dhal

with Garlic Chapati Chips & Greek Yoghurt

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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, sweet roasted potato and carrot, and crunchy garlic chapati chips.


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Preparation Time50 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 unit

sweet potato

1 unit


1 knob


2 clove


2 packet

red lentils

1 packet

chicken thigh

2 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be present Gluten)

2 sachet

tomato paste

2 box

coconut cream

2 cube

chicken stock

1 bag

baby spinach leaves

4 unit

chapati wraps

(ContainsGlutenMay be present Soy)

2 packet

Greek-style yoghurt


Not included in your delivery

olive oil

2 cup


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4060 kJ
Fat45.2 g
of which saturates31.1 g
Carbohydrate83.5 g
of which sugars19.6 g
Dietary Fibre0 g
Protein52.6 g
Cholesterol0 mg
Sodium723 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and carrot (both unpeeled) into 1cm chunks. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Rinse the red lentils. Cut the chicken thigh into 2cm chunks.


In a large saucepan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, tossing, until browned and cooked through, 3-4 minutes. Season with salt and pepper, then transfer to a plate. Cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Add the ginger, mild North Indian spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Add the water, coconut cream and the crumbled chicken stock. Stir to combine.


Add the red lentils to the saucepan. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils are softened, 10 minutes. Remove the lid and cook until thickened, 12-15 minutes. Stir through the salt, baby spinach leaves, chicken thigh (and any resting juices), roasted vegetables and a pinch of pepper, until warmed through. TIP: If the dhal is looking a little dry at any point, just add a splash of water.


While the dhal is simmering, in a small bowl, combine 1 tbs of olive oil, the garlic and a pinch of salt and pepper.


When the dhal has 10 minutes cook time remaining, slice the chapati wraps into 3cm strips. Place the chapati strips in a single layer on an oven tray lined with baking paper and drizzle or brush with the garlic oil. Bake until golden, 6-8 minutes. TIP: Use two oven trays if your chapati don’t fit in a single layer.


Divide the chicken and sweet potato dhal between bowls. Dollop over the Greek yoghurt. Serve with the garlic chapati chips.