Solo: Indian Spiced Chicken with Braised Lentils

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Solo: Indian Spiced Chicken with Braised Lentils

Warming mystically spiced chicken breast fillets with an Indian sofrito of corn, lentils, and tomatoes finished with baby spinach and creamy cream cheese.

Ingredients to serve 1

  • 1 x Chicken Breasts
  • 2.5g x DD Spice Mix - dry rub
  • 40g x DD Aromatics
  • ¼ x Tomatoes - medium dice
  • ⅛ cup x Tomato Passata
  • ½ tsp x Curry Powder
  • ¼ sachet x Chicken Stock
  • ¼ tin x Lentils - drained and rinsed
  • ¼ tin x Corn Kernels - drained and rinsed
  • 25g x Baby Spinach - long or thick stems removed
  • 20ml x Cream Cheese
  • 50ml x Water (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C.

Washing Instruction

Wash your hands and tomato well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

It's really important that you flatten your chicken out so that it cooks uniformly and all the way through in the set time. Place the meat in a resealable freezer bag, or between two pieces of cling film. Then using a rolling pin, heavy saucepan or even a mortar gently pound down on your meat until it is uniform throughout.

Step 1 - Indian Baked Chicken

Season your chicken breast with your DD Spice Mix, salt and pepper. Place your breasts on a lightly greased oven tray and pop into the oven for 10-12 minutes until completely cooked through.

Step 2 - Lentil and Corn Braise

Heat a large casserole pan over med-high heat, add a drizzle of olive oil and sweat your DD Aromatics for 3-4 minutes. Proceed to add your curry powder and cook for a minute, while stirring. Now add your diced tomatoes and cook until your tomatoes have softened and their juices begin to extrude about 2-3 minutes. You're now ready to add your water, tomato puree and chicken stock; cook until your water has reduced by half and your sauce has thickened. Lastly add your lentils, corn and baby spinach; cook until your baby spinach has wilted. Taste and season with salt and pepper to your liking.

To serve

Divide your lentil and corn braise amongst your servings along with your Indian baked chicken and dollops of cream cheese. Enjoy!