Recipe

Dahl with chicken

Hearty and delicious.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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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?

Ingredients

Dahl with chicken
  • 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

Dahl with chicken
  • 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.

Notes

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

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