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    Baked red curry chicken & coconut dhal

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    Baked red curry chicken & coconut dhal

    by Donna Hay

    Serves: 6


    2 tbsp extra virgin olive oil
    2 onions, sliced
    2 tbsp finely grated ginger
    1 long red chilli, sliced
    ½ tsp ground cumin
    ½ tsp ground coriander
    1 tsp ground turmeric
    500ml good-quality chicken stock
    400ml can coconut milk
    125ml water
    400g split red lentils
    6 stalks kale (170g), stems removed and leaves
    Roughly chopped
    Sea salt
    Cracked black pepper
    Coriander leaves, to serve
    Lime wedges, to serve

    For the red curry chicken
    75g red curry paste
    125ml thick coconut cream
    6 x 145g small chicken thighs on the bone, skin-on (or you can remove the skin, if you prefer)


    Preheat the oven to 220°C, gas mark 7. For the red curry chicken, mix the curry paste and coconut cream together and spread over the skin of the chicken. Set aside. Heat a large, deep, round ovenproof frying pan over a medium-high heat. Add the oil and onions and cook, stirring occasionally, for 7 minutes, or until golden. Add the ginger, chilli, cumin, coriander and turmeric and cook for 1 minute. Add the stock, coconut milk, water and lentils to the pan and bring to a simmer. Fold the kale through and sprinkle with salt and pepper. Arrange the chicken over the lentils and place the pan into the oven. Bake, uncovered, for 40 minutes, or until the chicken is golden and cooked through, the juices run clear and no pink meat remains. Top with coriander and serve with lime wedges. 

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    Donna says The coconut dhal and kale make this one-pan chicken dish a complete meal on its own!


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