Red Lentil Dal with Chicken

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Very High Fibre

High Protein

New

Red Lentil Dal with Chicken

with Basmati Rice and Crispy Chana

8 min

Difficulty: 1/3

Indian

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Very High Fibre

High Protein

Dinner-bowls

New

South-southeastasian

Healthy Kickstart

Ingredients

Chicken Breast, Diced

340 g

Red Lentils

0.5 cup

Ginger-Garlic Puree

2 tbsp

Indian Spice Mix

9 g

Curry Paste

2 tbsp

Basmati Rice

0.75 cup

Carrot

1 unit(s)

Chana Dal

28 g

Chicken Broth Concentrate

1 unit(s)

Cilantro

7 g

Chicken Stock Powder

7.5 g

Oil

0.5 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Using a strainer, rinse lentils until water runs clear. Set aside.
Peel, then cut carrot into 1/2-inch pieces.
Pat chicken dry with paper towels. Season with half the Indian Spice Mix, salt and pepper.

Heat a large pot over medium.
When hot, add chana dal to the dry pan. Toast for 2-3 min, stirring often, until fragrant. (TIP: Keep your eye on it so it doesn't burn!)
Transfer to a small bowl.
Add 1/2 tbsp (1 tbsp) oil to the same pot, then chicken. Cook for 2-3 min, turning occasionally, until golden.
Transfer to a plate. (NOTE: Chicken will finish cooking in step 4.)

To the pot, add carrots, lentils, remaining Indian Spice Mix, ginger-garlic puree and curry paste. Cook for 30 sec, stirring constantly, until fragrant.
Add chicken broth concentrate, chicken stock powder and 1 1/2 cups (3 cups) water. Return chicken to pot, along with any juices from the plate. Bring to a boil over high.
Once boiling, reduce heat to medium-low. Cook for 9-10 min, stirring often, until lentils soften and chicken is cooked through.** Season with salt.