Recipe for Curried Chicken Dhal with red lentils and kale
150g chicken fillets – slice into cubes (1½ cm)
1/4 onion – peel & chop finely
1/2 cup red lentils
1 carrot – matchsticks (½ cm)
1/2 tsp garam masala
3 tsp mother-in-law curry powder (spicy)
1/2 tsp nigella seeds
50g kale – remove stalk & tear leaves
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Roasted carrot matchsticks: Cut in half crossways. Then cut each half lengthways into slices (½ cm thick) and cut each slice into matchsticks (½ cm). Place on a tin foil lined tray and drizzle with olive oil and season with salt and pepper. Mix and arrange in a single layer and roast for 20-25 minutes until golden and cooked.
Lentil Dhal: Place a small pot on medium-high heat with a drizzle of olive oil. Add HALF the onion with a pinch of salt and cook for 5 minutes until softened. Add HALF the mother-in-law curry powder (spicy – use to preference) and cook for 30 seconds until fragrant. Then add the red lentils and boiling water (2 cups for 4, 1 cup for 2). Simmer for 7-8 minutes until the lentils are almost cooked (add a splash more water if the water evaporates before the lentils are fully cooked). Mix through the kale and garam masala and cook for 1-2 minutes until the kale is wilted. Season to taste with salt and pepper.
Curried Chicken: Season with salt and pepper, the REST of the mother-in-law curry powder and drizzle with a little olive oil. Rub to coat. Place a pan on medium-high heat with a knob of butter. When the butter has melted add the REST of the onion and the chicken. Sauté for 3-5 minutes until cooked though and golden.
Serve the lentil dhal topped with the curried chicken and roasted carrots. Sprinkle over the nigella seeds.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.