Healthy autumn recipe for 2 people, takes only 35 mins; recipe has garlic clove, ginger, red split lentils, red onion, cauliflower, turmeric, cumin seeds, chicken thighs, rapeseed oil, curry powder, baby leaf spinach, tomato, lemon and natural yogurt.
Curried chicken & baked dhal
Course: Healthy autumn
Servings
2
servings
Prep time
20 mins
Ingredients
- Turmeric: 1/2 tsp turmeric
- Garlic Clove: 2 garlic cloves
- Red Onion: 2 red onions, cut into small wedges
- Tomato: 2 tomatoes, chopped
- Natural Yogurt: 2 tbsp natural yogurt
- Lemon: 1/2 lemon, cut into wedges
- Curry Powder: 2 tsp medium curry powder
- Rapeseed Oil: 1 tsp cold pressed rapeseed oil
- Ginger: thumb-sized piece ginger
- Cauliflower: 1 small cauliflower, cut into florets
- Cumin Seeds: 2 tsp cumin seeds
- Red Split Lentils: 100g red split lentils
- Baby Leaf Spinach: 100g baby leaf spinach
- Chicken Thighs: 4 boneless and skinless chicken thighs
Directions
- Heat oven to 200C/180C fan/gas 6. Grate the garlic and ginger into a largeroasting 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.
- 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.
