Curried chicken & baked dhal

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

Curried chicken & baked dhal

Recipe by Chef Soomro 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

  1. 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.
  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.