Dahl with chicken

Hearty and delicious.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
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!


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


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.


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

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