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Curried chicken & baked dhal

Serve this curried chicken with cauliflower, spinach, lentils and tomatoes for a healthy supper. It delivers five of your 5-a-day and is full of flavour

  • Prep: 20 mins
    Cook: 35 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 531
  • Carbohydrates 52
  • Saturated Fat 3
  • Sugar 19
  • Protein 45
  • Fat 13
  • Fibre 11
  • Salt 0.3

Nutrition per serving

  • Calories 531
  • Carbohydrates 52
  • Saturated Fat 3
  • Sugar 19
  • Protein 45
  • Fat 13
  • Fibre 11
  • Salt 0.3

Ingredients

  • 2 garlic cloves
  • thumb-sized piece ginger
  • 100g red split lentils
  • 2 red onions, cut into small wedges
  • 1 small cauliflower, cut 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 tomatoes, chopped
  • ½ lemon, cut into wedges
  • 2 tbsp natural yogurt

Method

  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.

  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.

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