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Curried chicken & baked dhal served in a casserole dish

Curried chicken & baked dhal

A star rating of 3.5 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
Nutrition: Per serving
NutrientUnit
kcal531
fat13g
saturates3g
carbs52g
sugars19g
fibre11g
protein45g
salt0.3g
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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

  • 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.

Goes well with

Recipe from Good Food magazine, September 2018

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Overall rating

A star rating of 3.5 out of 5.21 ratings
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