Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3069 / 734
Fats (g)
20.2
of which saturated (g)
9.6
Carbohydrates (g)
87
of which sugars (g)
25.9
Fibers (g)
14.6
Proteins (g)
57.2
Salt (g)
6.1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veg
Peel and finely chop the onion. Roughly chop the tomatoes. Pick the corianderleaves and finely chop them. Finely chop the stalks. Keep the stalks and leaves separate.
2 Fry onion
Heat a large non-stick pan over a medium heat with the ghee. Once melted, add the onion with a pinch of salt and cook for 5 min until softened. Once softened, add the gingergarlicpaste, corianderstalks, currypowder, turmericpowder, garammasala and cumin and cook for 1 min further.
3 Simmer
Add the lentils, chickenstockcube, curryleaves, measuredwater and tomatoes. Bring to a boil, then simmer, covered, for 15-20 min or until the lentils are softened.
4 Prep cucumber
Meanwhile, add the sugar and ricevinegar to a bowl and mix until the sugar has dissolved. Finely chop the cucumber. Add the cucumber and half of the coriander to the bowl with a pinch of salt. Set aside.
Tip!Pickle the cucumbers up to 24 hours in advance.
5 Add chicken
After 15-20 min of simmering, add the pulled chicken to the pan and simmer for 5 min further.
6 Serve
Finish the dal with a squeeze of lime juice, a crack of blackpepper and the remaining corianderleaves. Serve the pickledcucumber and mangochutney to the side.