Recipe

Curried Chicken and Chickpea Dahl

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Curried Chicken and Chickpea Dahl

The simple things in life make everything a breeze and here were making your weekly dinner wonders simple, tasty and inspiring with this Indian spiced chicken fillet, mashed chickpea, and cashew butter dahl and poppy seed cucumber.




Ingredients to serve 2

  • 2 x Chicken Breast - sliced or cubed
  • 2.5g x DD Spice Mix - indian chicken
  • 90g x DD Aromatics
  • 1 tin x Chickpeas - drained and rinsed
  • 1 tin x Lentils - drained and rinsed
  • 1 sachet x Chicken Stock
  • ½ tbsp x Garam Masala
  • 1 tbsp x Cashew Butter
  • ½ x Cucumber - sliced
  • 20ml x White Wine Vinegar
  • ½ tsp x Poppy Seeds
  • 10g x Coriander - chopped
  • 80ml x Plain Yoghurt
  • Sugar/Sweetener (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - sliced or cubed
  • 5g x DD Spice Mix - indian chicken
  • 180g x DD Aromatics
  • 2 tin x Chickpeas - drained and rinsed
  • 2 tin x Lentils - drained and rinsed
  • 2 sachet x Chicken Stock
  • 1 tbsp x Garam Masala
  • 2 tbsps x Cashew Butter
  • 1 x Cucumber - sliced
  • 40ml x White Wine Vinegar
  • 1 tsp x Poppy Seeds
  • 20g x Coriander - chopped
  • 160ml x Plain Yoghurt
  • Sugar/Sweetener (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Rub your sliced chicken breast in salt, pepper, and your DailyDish Spice Mix. Mix your plain yoghurt with your chopped coriander.

Washing Instruction

Wash your hands and cucumber well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

It's not just perishables that have a short shelf life, ground spices die quickly. So give them a whiff—if they don’t smell like anything, they won’t taste like anything. And if they don’t taste like anything, you’re cooking with a flavorless, brown powder.

Step 1 - Chickpea and Cashew Dhal

Heat a large casserole pan over med-high heat, add a glug of olive oil and sweat your DailyDish Aromatics for 5-8 minutes. Once soft, add your garam masala and continue cooking and stirring for 1-2 minutes. Proceed to add 1 tin of chickpeas and lentils, chicken stock, cashew butter and a few dashes of water. Cook for 8-10 minutes until your legumes have softened. Now remove your pan from the heat and mash your legumes with a potato masher until rustically smooth, return your pan to the heat adding your remaining chickpeas and lentils and more water (about 500ml at a time) Cook until legumes are warmed through and your dhal is ready about 5-6 minutes. Remember to stir readily with a silicone spatula checking the base of the pan as well. Season to taste with salt and pepper once done.

Step 2 - Poppy Cucumber

Toss your sliced cucumber along with your white wine vinegar, a good few glugs of olive oil and your poppy seeds. Season with salt and pepper, balance with sugar/sweetener if the taste is too tart.

Step 3 - Indian Chicken

Heat a large frying pan over med heat and add a glug of olive oil. Once the oil is hot, fry the sliced chicken breast in batches (don't overcrowd your pan) for 3-4 minutes per batch until completely cooked through. You want to flip your chicken a bit more often so that your spices don't singe.

To Serve

Divide your chickpea cashew dhal amongst your servings, top with your indian chicken (whole or sliced), poppy cucumber and coriander yoghurt.