Indian-Style Coconut Chicken & Lentil Dhal
with Tomato-Corn Salsa, Tortilla Chips & Mint Yoghurt
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Ingredients
1 packet
Coriander
2
Garlic
330 g
Chicken Thigh
1 packet
Snacking Tomatoes
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Lentils
1
Brown Onion
1 packet
Mint
1 packet
Tandoori Paste
1 packet
Tomato Paste
1 tin
Sweetcorn
1 packet
Coconut Milk
1
Carrot
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Thinly slice brown onion. Halve snacking tomatoes. Roughly chop coriander. Pick and thinly slice mint leaves. Finely chop garlic. Cut mini flourtortillas into wedges. Grate carrot. • Drain sweetcorn. Drain and rinse half the lentils. • Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine coriander, tomato and corn and a drizzle of the white wine vinegar and olive oil. Season.
• In a small bowl, combine mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper.
• Spread tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil. Season, then toss to coat. • Bake until golden, 8-10 minutes.
TIP: If the tortilla wedges don't fit in a single layer, divide them between two oven trays.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken with carrot and onion, tossing, until browned, 5-6 minutes. • Add lentils and cook until heated through, 2 minutes. • Add garlic and tandoori paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in tomato paste and coconut milk and simmer until thickened, 2-3 minutes. Season to taste.
TIP: Add a splash of water to loosen the mixture, if needed.
• Divide Indian-style coconut chicken & lentil dhal and tortilla chips between plates. • Top lentils with salsa and a dollop of mint yoghurt to serve. Enjoy!
