This curried chicken and baked dhal appeared in the September 2018 BBC Good Food magazine...it's a one pan dish that is healthy, provides 5 of your 5 a day and is full of flavour.
The chicken is juicy and delicious coated in the curry powder and is complimented perfectly with the tender cauliflower and comforting dhal.
Tip
- Make this curried chicken and baked dhal ahead (the day before or earlier in the day), leave it to cool, then cover with tin foil and put it in the fridge until you're ready to reheat and eat it. To reheat – heat the oven to 180C and cook for 20 minutes.
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Ingredients
- 2 garlic cloves, crushed
- thumb sized piece ginger, skin left on and finely chopped
- 100g red lentils
- 2 small or 1 large red onion, cut into small wedges
- 1 small cauliflower, cut into florets
- 0.5 tsp turmeric
- 2 tsp cumin seeds
- 500ml boiling water
- 4 boneless and skinless chicken thighs
- 1 tsp rapeseed oil
- 2 tsp medium curry powder
- salt and freshly ground black pepper
- 100g baby leaf spinach
- 2 tomatoes, chopped
- 0.5 lemon, cut into wedges
To serve (optional):
- 2 tbsp natural yogurt
- naan breads
- mango chutney
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Instructions
- Heat oven to 200C/180C fan/gas 6. Add the garlic, ginger, lentils, onions, cauliflower, turmeric and cumin seeds to a large roasting tin. Pour over 500ml of boiling water and give everything a good mix. In a bowl, 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 minutes until the lentils and chicken are cooked through.
- Remove the chicken from the roasting tin and set aside. Add the spinach and tomatoes and return to the oven briefly for about 4 minutes until the spinach has wilted. Gently mix with the lentils and cauliflower, then return the chicken to the dish and season to taste. Serve with the lemon wedges and optional ingredients – we enjoy this with naan breads and mango chutney on the side.
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Curried Chicken and Baked Dhal
Ingredients
- 2 garlic cloves crushed
- thumb sized piece ginger skin left on and finely chopped
- 100g red lentils
- 2 small or 1 large red onion cut into small wedges
- 1 small cauliflower cut into florets
- 0.5 tsp turmeric
- 2 tsp cumin seeds
- 500ml boiling water
- 4 boneless and skinless chicken thighs
- 1 tsp rapeseed oil
- 2 tsp medium curry powder
- salt and freshly ground black pepper
- 100g baby leaf spinach
- 2 tomatoes chopped
- 0.5 lemon cut into wedges
To serve (optional):
- 2 tbsp natural yogurt
- naan breads
- mango chutney
Instructions
- Heat oven to 200C/180C fan/gas 6. Add the garlic, ginger, lentils, onions, cauliflower, turmeric and cumin seeds to a large roasting tin. Pour over 500ml of boiling water and give everything a good mix. In a bowl, 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 minutes until the lentils and chicken are cooked through.
- Remove the chicken from the roasting tin and set aside. Add the spinach and tomatoes and return to the oven briefly for about 4 minutes until the spinach has wilted. Gently mix with the lentils and cauliflower, then return the chicken to the dish and season to taste. Serve with the lemon wedges and optional ingredients – we enjoy this with naan breads and mango chutney on the side.
Notes
- Make this curried chicken and baked dhal ahead (the day before or earlier in the day), leave it to cool, then cover with tin foil and put it in the fridge until you're ready to reheat and eat it. To reheat – heat the oven to 180C and cook for 20 minutes.
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