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Baked red curry chicken & coconut dhal
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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.
Donna says The coconut dhal and kale make this one-pan chicken dish a complete meal on its own!
Typical values per serving:
Energy |
2,730kJ 654kcals |
---|---|
Fat | 36g |
Saturated Fat | 19g |
Carbohydrate | 43g |
Sugars | 8.2g |
Protein | 36g |
Salt | 1g |
Fibre | 7.8g |
This recipe was first published in January 2022.
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