Chicken Dal

with Quick-Pickled Cucumber

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Instructions

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1 Prep veg

Peel and finely chop the onion. Chop the tomatoes roughly. Pick the coriander leaves, then finely chop the stalks. 

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2 Fry onion

Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the onion with a pinch of salt and cook for 5 min until softened. Once softened, add the ginger garlic paste, coriander stalks, curry powderturmeric powder, garam masala, curry leaves and cumin and cook for 1 min further.

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3 Simmer

Add the lentils, chicken stock cube, measured water, mango chutney and tomatoes. Bring to a boil, then simmer for 15-20 min.

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4 Add chicken

After 15-20 min of simmering, reduce the heat to medium-low, add the pulled chicken to the pan and simmer for 5 min further. 

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5 Prep cucumber

Meanwhile, finely chop the cucumber. Finely chop the coriander leaves. Add the cucumber and half of the coriander to a bowl with a pinch of salt. Add the sugar and rice vinegar and give everything a good mix up. Set aside. 

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6 Serve

Finish the dahl with a squeeze of lime juice and the remaining coriander leaves. Season to taste with plenty of salt and pepper. Serve the pickled cucumber to the side. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Adding cold butter to a finished sauce or stew, gives it an extra shine and thickens it slightly.

Lentils are packed with fibre, folic acid, and potassium. Making them excellent promoters of heart health.

Cooking Time: 45 min

Cals 838 · Prot 51 · Carbs 119 · Fat 19

Gluten-Free

Ingredients

Number of people

Dhal

Pulled chicken 350 Grams
Brown onion 1 Piece
Tomatoes 1 Piece
Curry leaves 6 Grams
Ghee 20 Grams
Salt 0.5 Tsp
Ginger garlic paste 20 Grams
Curry powder 5 Grams
Turmeric powder 2 Grams
Garam masala powder 2 Grams
Cumin powder 2 Grams
Red lentils (masoor dal) 160 Grams
Chicken stock cube 1 Piece
Water 800 ML
Mango chutney 50 Grams
Lime 1 Piece
Black pepper 0.5 Tsp
Vegetable oil 1 Tbsp

Cucumber

Fresh coriander 15 Grams
Salt 0.5 Tsp
Cucumber 2 Pieces
Brown sugar 5 Grams
Rice vinegar 15 ML

Lentils are packed with fibre, folic acid, and potassium. Making them excellent promoters of heart health.

Cooking Time: 45 min

Cals 838 · Prot 51 · Carbs 119 · Fat 19

Gluten-Free

Instructions

photo

1 Prep veg

Peel and finely chop the onion. Chop the tomatoes roughly. Pick the coriander leaves, then finely chop the stalks. 

photo

2 Fry onion

Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the onion with a pinch of salt and cook for 5 min until softened. Once softened, add the ginger garlic paste, coriander stalks, curry powderturmeric powder, garam masala, curry leaves and cumin and cook for 1 min further.

photo

3 Simmer

Add the lentils, chicken stock cube, measured water, mango chutney and tomatoes. Bring to a boil, then simmer for 15-20 min.

photo

4 Add chicken

After 15-20 min of simmering, reduce the heat to medium-low, add the pulled chicken to the pan and simmer for 5 min further. 

photo

5 Prep cucumber

Meanwhile, finely chop the cucumber. Finely chop the coriander leaves. Add the cucumber and half of the coriander to a bowl with a pinch of salt. Add the sugar and rice vinegar and give everything a good mix up. Set aside. 

photo

6 Serve

Finish the dahl with a squeeze of lime juice and the remaining coriander leaves. Season to taste with plenty of salt and pepper. Serve the pickled cucumber to the side. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Adding cold butter to a finished sauce or stew, gives it an extra shine and thickens it slightly.

Ingredients

Number of people

Dhal

Pulled chicken 350 Grams
Brown onion 1 Piece
Tomatoes 1 Piece
Curry leaves 6 Grams
Ghee 20 Grams
Salt 0.5 Tsp
Ginger garlic paste 20 Grams
Curry powder 5 Grams
Turmeric powder 2 Grams
Garam masala powder 2 Grams
Cumin powder 2 Grams
Red lentils (masoor dal) 160 Grams
Chicken stock cube 1 Piece
Water 800 ML
Mango chutney 50 Grams
Lime 1 Piece
Black pepper 0.5 Tsp
Vegetable oil 1 Tbsp

Cucumber

Fresh coriander 15 Grams
Salt 0.5 Tsp
Cucumber 2 Pieces
Brown sugar 5 Grams
Rice vinegar 15 ML
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