Name: Dahl with chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 750 gram chicken thigh fillets, 2cm pieces; 1 onion, finely chopped; 1 teaspoon grated fresh ginger; 3 teaspoon ground cumin; 2 teaspoon ground coriander; 2 teaspoon yellow mustard seeds; 1/2 teaspoon ground turmeric; 10 curry leaves; 4 cup chicken stock; 1 1/4 cup red lentils; 1 long green chilli, halved lengthways; 50 gram baby spinach leaves; toasted flaked almonds, pappadams, natural yoghurt, tomato sambal, chutney, to serve

Fragrant, hearty and so delicious, this red lentil dahl with chicken is a beautiful family dinner dish. With an extra serve added to the ingredients, you’ll even have enough left for lunch the next day!

Looking for more lentil recipes or chicken dinner recipes?

Ingredients

1 tablespoon vegetable oil

750 gram chicken thigh fillets, 2cm pieces

1 onion, finely chopped

1 teaspoon grated fresh ginger

3 teaspoon ground cumin

2 teaspoon ground coriander

2 teaspoon yellow mustard seeds

1/2 teaspoon ground turmeric

10 curry leaves

4 cup chicken stock

1 1/4 cup red lentils

1 long green chilli, halved lengthways

50 gram baby spinach leaves

toasted flaked almonds, pappadams, natural yoghurt, tomato sambal, chutney, to serve

Method

1.In a large saucepan, heat oil on medium. Brown chicken in 3 batches for 2-3 minutes each. Set aside.

2.In same pan, saute onion for 3-4 minutes until softened. Add ginger, spices and curry leaves and cook for 1-2 minutes until aromatic.

3.Return chicken to pan with stock, lentils and chilli, stirring to combine. Reduce heat to low and simmer, covered, for 20 minutes until reduced, thickened and lentils are tender.

4.Stir spinach leaves through. Sprinkle with toasted flaked almonds. Serve with pappadams, yoghurt, sambal and chutney.

Toast almonds in a dry frying pan, shaking over a medium heat for 1-2 minutes until golden.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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