Preparation time is 5minutes
Cook time is 35minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 5.33 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons canola oil
- 400grams chicken breasts, skinless, diced
- 2 medium onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 1tablespoons garam masala
- 1teaspoons cumin
- 1 bunch coriander, fresh, chopped, stalks included
- 250grams red lentils, dried, rinsed
- 400grams chickpeas, drained
- 200milliliter coconut milk
- 3 1/4 cups chicken stock, made with 2 stock cubes
- 2 medium lime, 1 juiced, 1 chopped into wedges
Nutrition per serving
2550kJ / 608Cal
2550 Kilojoules or 608 Calories
29% of daily energy intake*
Protein
25.0grams
Fat
16.4grams
Carbs
55.5grams
Sugars
7.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Juicy chicken makes this quick and easy lentil and chickpea dahl extra satisfying.
Method
Step 1 of 4
Heat half of the oil in a large pan on medium heat and cook the chicken for 6 minutes, turning halfway through, until browned. Remove from the pan with a slotted spoon and set aside.
Step 2 of 4
Heat the rest of the oil and cook the onions for 6-7 minutes. Add the garlic, spices and coriander stalks and cook for 2 minutes. Stir in the chickpeas and lentils.
Step 3 of 4
Pour over the coconut milk and stock and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, stirring and adding more water if necessary.
Step 4 of 4
Add the chicken to the dahl with the lime juice and cook for 2 minutes. Serve with the rest of the coriander on top.
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