Curried chicken & baked dhal
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 garlic cloves
- thumb-sized piece ginger
- 100g red split lentils
- 2 red onionscut into small wedges
- 1 small cauliflowercut into florets
- ½ tsp turmeric
- 2 tsp cumin seeds
- 4 boneless and skinless chicken thighs
- 1 tsp cold pressed rapeseed oil
- 2 tsp medium curry powder
- 100g baby leaf spinach
- 2 tomatoeschopped
- ½ lemoncut into wedges
- 2 tbsp natural yogurt
Nutrition: Per serving
- kcal531
- fat13g
- saturates3g
- carbs52g
- sugars19g
- fibre11g
- protein45g
- salt0.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Grate the garlic and ginger into a large roasting dish. Add the lentils, onions, cauliflower, turmeric and cumin seeds. Pour over 500ml boiling water and give everything a good mix. Rub the chicken thighs with the oil, curry powder and a pinch of salt and pepper. Nestle these into the lentils, then cook in the oven for 40 mins until the lentils and chicken are cooked through.
step 2
Add the spinach and tomatoes to the dish, remove the chicken and return to the oven briefly for a couple of mins until the spinach has wilted. Season to taste. Serve with the lemon wedges and yogurt.
