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    Keralan spiced chicken dhal

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    Keralan spiced chicken dhal

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 4

    Ingredients

    400g pack Essential British Chicken Mini Breast Fillets
    4 tsp coconut oil
    2 onions, sliced
    1 tsp fenugreek seeds, lightly crushed
    15 cardamom pods, crushed
    2 tbsp curry leaves
    3 cloves garlic, crushed
    1 red chilli, finely chopped
    1L chicken stock
    400g can chickpeas, drained
    250g red split lentils, rinsed

    Method

    1. Place the chicken on baking parchment and season lightly. Cover with a second sheet of baking parchment and beat with a rolling pin to flatten the fillets. Heat 2 tsp oil in a frying pan with a lid. Add half the chicken and fry, uncovered, for 3 minutes. Turn and cook for another minute until the chicken is cooked through, the juices run clear and there is no pink meat. Transfer to a plate and cook the remaining chicken in the same way.

    2. Add the remaining oil to the pan and fry the onions for 3 minutes until softened. Add the fenugreek, cardamom, curry leaves, garlic and chilli and fry for 2 minutes. Stir in the stock, chickpeas and red lentils and heat until simmering. Cover with a lid and cook for 15-20 minutes until the lentils are tender and the juices thickened.

    3. Return the chicken to the pan and heat through for 2 minutes. Serve, if liked, with warmed flatbreads.

    1 Place the chicken on baking parchment and season lightly. Cover with a second sheet of baking parchment and beat with a rolling pin to flatten
    the fillets. Heat 2 tsp oil in
    a frying pan with a lid. Add half the chicken and fry, uncovered, for 3 minutes.
    Turn and cook for another minute until the chicken is cooked through, the juices
    run clear and there is no pink meat. Transfer to a plate and cook the remaining chicken
    in the same way.

    2 Add the remaining oil to
    the pan and fry the onions
    for 3 minutes until softened. Add the fenugreek, cardamom, curry leaves, garlic and chilli and fry for 2 minutes. Stir
    in the stock, chickpeas and
    red lentils and heat until simmering. Cover with a lid and cook for 15-20 minutes until the lentils are tender
    and the juices thickened. 

    3 Return the chicken to the pan and heat through for
    2 minutes. Serve, if liked,
    with warmed flatbreads. 

    1 Place the chicken on baking parchment and season lightly. Cover with a second sheet of baking parchment and beat with a rolling pin to flatten
    the fillets. Heat 2 tsp oil in
    a frying pan with a lid. Add half the chicken and fry, uncovered, for 3 minutes.
    Turn and cook for another minute until the chicken is cooked through, the juices
    run clear and there is no pink meat. Transfer to a plate and cook the remaining chicken
    in the same way.

    2 Add the remaining oil to
    the pan and fry the onions
    for 3 minutes until softened. Add the fenugreek, cardamom, curry leaves, garlic and chilli and fry for 2 minutes. Stir
    in the stock, chickpeas and
    red lentils and heat until simmering. Cover with a lid and cook for 15-20 minutes until the lentils are tender
    and the juices thickened. 

    3 Return the chicken to the pan and heat through for
    2 minutes. Serve, if liked,
    with warmed flatbreads. 

    1 Place the chicken on baking parchment and season lightly. Cover with a second sheet of baking parchment and beat with a rolling pin to flatten
    the fillets. Heat 2 tsp oil in
    a frying pan with a lid. Add half the chicken and fry, uncovered, for 3 minutes.
    Turn and cook for another minute until the chicken is cooked through, the juices
    run clear and there is no pink meat. Transfer to a plate and cook the remaining chicken
    in the same way.

    2 Add the remaining oil to
    the pan and fry the onions
    for 3 minutes until softened. Add the fenugreek, cardamom, curry leaves, garlic and chilli and fry for 2 minutes. Stir
    in the stock, chickpeas and
    red lentils and heat until simmering. Cover with a lid and cook for 15-20 minutes until the lentils are tender
    and the juices thickened. 

    3 Return the chicken to the pan and heat through for
    2 minutes. Serve, if liked,
    with warmed flatbreads. 

    Your recipe note

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    Cook’s tip Along with cardamom and curry leaves, fenugreek is used extensively in southern Indian cooking. It has a distinctive flavour that’s delicious in the majority of vegetarian curries.

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