Easy Indian Chicken Tenders & Veggie Coconut Dhal
with Garlic Dippers & Tamarind Chutney- Gluten
- Wheat
- Milk
- Soy
- Milk
- Soy
- May contain traces of allergens
This creamy Indian dish gets a wholesome boost from lentils, which are a great source of protein and fibre. Best of all, they give extra texture, which makes the perfect base for crispy garlic dippers to do some serious dunking. *We’ve replaced the red lentils in this recipe with lentils due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
zucchini
1
brown onion
2 clove
garlic
1 packet
lentils
1 packet
Bengal curry paste
1 packet
coconut milk
1 packet
baby spinach leaves
4
flatbread
(Contains: Gluten, Wheat; May be present: Milk, Soy.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
coriander
1 packet
chicken tenderloins
Not included in your delivery
olive oil
¾ cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut zucchini into small chunks. • Finely chop brown onion and garlic. • Rinse red lentils. • Cut chicken tenderloins into 2cm chunks. • Place zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken and onion, tossing, until chicken is browned and cooked through, 4-6 minutes. Add mild North Indian spice blend, Mumbai spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Add the water and coconut milk. Stir to combine. • Add lentils to the saucepan. Bring to the boil, then reduce heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 24-28 minutes. Stir through roasted zucchini and bamboo shoots until warmed, 1 minute (if the dhal is looking a little dry, add a splash of water!). Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a small bowl, combine garlic and a good drizzle of olive oil. Season with salt and pepper. • When the dhal has 10 minutes remaining, slice flatbreads into 3cm strips. • Place flatbread strips in a single layer on a second lined oven tray and brush with the garlic oil. Bake until warmed through, 4-7 minutes.
• Divide Indian chicken and veggie-loaded coconut dhal between bowls. • Top with Greek-style yoghurt and tamarind chutney. • Serve with garlic dippers, tear over coriander to serve. Enjoy!
