Chicken, Lentil Loaded Spuds & Tomato Salad
with Tamarind Chutney- Almond
- Soy
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Bursting with Indian-inspired flavours, this winner chicken dinner is comfort on a plate. If you love lentil dhal over rice, wait till you try it on the baked potatoes. Trust us, it works. *This recipe is under 650kcal per serving.*
Ingredients
2
potato
1
brown onion
2 clove
garlic
1 packet
snacking tomatoes
1
carrot
1 packet
lentils
1 sachet
Mumbai spice blend
1 packet
tomato paste
1 packet
coconut milk
½ packet
vegetable stock pot
1 packet
mixed salad leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
½ packet
mint
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
chicken breast
Not included in your delivery
olive oil
¼ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice potato into halves. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange so that each potato is cut-side down. • Bake until crisp and tender, 35-45 minutes. • Remove from oven, then carefully turn each potato to be cut-side up. • Return to oven to bake until golden, a further 6-8 minutes.
TIP: If your oven tray is crowded, divide the potatoes between two trays.
• While the potatoes are baking, finely chop brown onion and garlic. • Halve snacking tomato, then set aside. • Grate carrot. • Drain and rinse half of the lentils. • Cut chicken breast into 2cm chunks.
• When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Cook chicken, onion and carrot, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes.
• Add garlic, Mumbai spice blend and tomato paste. Cook until fragrant, 1 minute. • Stir in lentils, coconut milk, vegetable stock powder and the water. Simmer until thickened, 2-4 minutes. • Season with salt and pepper to taste.
• While the lentils are simmering, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and tomato. Toss to coat.
• Divide potatoes and cucumber salad between plates. • Spoon chicken and lentils over potatoes. Sprinkle with flaked almonds. Tear over mint leaves. • Serve with tamarind chutney. Enjoy!
