Curried Chicken Baked Dhal Recipes

CURRIED CHICKEN & BAKED DHAL

Curried chicken & baked dhal image

Serve this curried chicken with cauliflower, spinach, lentils and tomatoes for a healthy supper. It delivers five of your 5-a-day and is full of flavour

Provided by Sophie Godwin - Cookery writer

Time 55m

Number Of Ingredients 14

Ingredients

2 garlic cloves
thumb-sized piece ginger
100g red split lentils
2 red onions , cut into small wedges
1 small cauliflower , cut into florets
½ tsp turmeric
2 tsp cumin seeds
4 boneless and skinless chicken thighs
1 tsp cold pressed rapeseed oil
2 tsp medium curry powder
100g baby leaf spinach
2 tomatoes , chopped
½ lemon , cut into wedges
2 tbsp natural yogurt

Steps:

Heat oven to 200C/180C fan/gas 6. Grate the garlic and ginger into a large roasting dish. Add the lentils, onions, cauliflower, turmeric and cumin seeds. Pour over 500ml boiling water and give everything a good mix. Rub the chicken thighs with the oil, curry powder and a pinch of salt and pepper. Nestle these into the lentils, then cook in the oven for 40 mins until the lentils and chicken are cooked through.
Add the spinach and tomatoes to the dish, remove the chicken and return to the oven briefly for a couple of mins until the spinach has wilted. Season to taste. Serve with the lemon wedges and yogurt.

Nutrition Facts : Calories 531 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 45 grams protein, Sodium 0.3 milligram of sodium

CURRIED CHICKEN

Curried Chicken image

This is a very easy and delicious chicken recipe that goes well served with rice.

Provided by FatManWhoCooks

Categories Main Dish Recipes Curries Chicken

Time 1h25m

Yield 6

Number Of Ingredients 9

Ingredients

1 whole chicken, cut into 8 pieces and skin removed
salt and ground black pepper to taste
1 tablespoon paprika, or to taste
1 tablespoon butter
1 apple, cored and chopped
1 onion, chopped
1 tablespoon curry powder, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 cup half-and-half cream

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g

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