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
ā¢ Preheat oven to 200Ā°C/180Ā°C fan-forced. ā¢ 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. ā¢ Drain sweetcorn. Drain and rinse half the lentils. ā¢ Cut chicken thigh into 2cm chunks.
ā¢ In a medium bowl, combine coriander, tomato and corn and a drizzle of the white wine vinegar and olive oil. Season.
ā¢ In a small bowl, combine mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper.
ā¢ Spread tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil. Season, then toss to coat. ā¢ Bake until golden, 8-10 minutes.
TIP: If the tortilla wedges don't fit in a single layer, divide them between two oven trays.
ā¢ 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. ā¢ Add lentils and cook until heated through, 2 minutes. ā¢ Add garlic and tandoori paste and cook, stirring, until fragrant, 1-2 minutes. ā¢ 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.
ā¢ Divide Indian-style coconut chicken & lentil dhal and tortilla chips between plates. ā¢ Top lentils with salsa and a dollop of mint yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The dhal is warmly spiced with a rich coconut base, and the fresh tomato-corn salsa adds a bright contrast. Indian-spiced dishes like this one are consistently well-loved for their depth of flavour.
- Ease of prep:Ā Most found it straightforward to pull together, though a few noted there is a moderate amount of chopping involved.
- Suggestions:Ā Reduce tandoori paste for a milder heat, or add extra coconut milk if the dhal feels too thin. Some preferred adding the corn directly to the dhal rather than the salsa, and one reviewer suggested trying the tomatoes in the stew. A few felt halving the onion gave better balance, and serving with rice was a popular addition.
- Portions:Ā Some found the serve too small for four people and suggested adding more lentils to bulk it out.
