Indian Chicken & Coconut Red Lentil Dhal
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Indian Chicken & Coconut Red Lentil Dhal

Indian Chicken & Coconut Red Lentil Dhal

with Chapati Strips

This creamy chicken dish gets a wholesome boost from lentils, which are a great source of protein and fibre. Best of all, they give extra texture and make it not just delicious, but totally and utterly satisfying.

Allergens:
Gluten

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 Time45 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit

sweet potato

1 unit

brown onion

1 knob

ginger

1 unit

long red chilli

1 packet

chicken thigh

1 packet

red lentils

1.5 sachet

Mumbai spice blend

1 box

coconut milk

1 sachet

tomato paste

1 cube

chicken stock

1 bag

baby spinach leaves

2 unit

chapati wraps

(Contains Gluten; May be present: Soy. )

Not included in your delivery

olive oil

1.33 cup

water

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories4030 kcal
Fat36.7 g
of which saturates19.4 g
Carbohydrate80.7 g
of which sugars16.7 g
Dietary Fibre0 g
Protein60.6 g
Cholesterol0 mg
Sodium910 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Lid
Medium Pan

Instructions

ROAST THE SWEET POTATO
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Spread over 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 sweet potato to the correct size so it cooks in the allocated time.

GET PREPPED
2

While the sweet potato is roasting, finely chop the brown onion. Finely grate the ginger. Thinly slice the long red chilli (if using). Cut the chicken thigh into 2cm chunks. Rinse the red lentils.

START THE CURRY
3

In a medium 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 and transfer to a plate. Return the pan to a medium-high heat with a drizzle more olive oil, then add the onion and cook until soft, 3-4 minutes. Add the ginger and Mumbai spice blend (see ingredients list). Cook, stirring, until fragrant, 1 minute. Add the water, coconut milk, tomato paste and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine.

SIMMER THE CURRY
4

Add the red lentils to the saucepan along with a pinch of salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils are softened, 20-22 minutes. Stir through the baby spinach leaves, chicken (plus any resting juices) and roasted sweet potato until warmed through. Season to taste with salt and pepper.

TIP: If the dhal looks a little dry at any point, just add a splash of water.

FRY THE CHAPATI FLATBREAD
5

When the dhal has 10 minutes cook time remaining, brush or spray the chapati wraps (see ingredients list) with olive oil. Slice the wraps into 2cm strips, then add to the oven tray with the sweet potato until toasted, 5-8 minutes.

serve
6

Divide the Indian chicken and coconut red lentil dhal between bowls. Sprinkle with the chilli (if using). Serve with the chapati strips.