Paprika Chicken With Tomato & Coconut Dal

This indulgent dal is a real showstopper. For this fibre-packed plate, pair tomato and coconut dal with fragrant naan and paprika chicken.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle. Peel and finely slice your brown onion[s]. Peel and finely chop (or grate) your garlic.

Step 2

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the sliced onion with a pinch of salt and cook for 5-7 min or until starting to soften.

Step 3

Meanwhile, chop your creamed coconut roughly (if required!). Dissolve your stock mix, chopped creamed coconut and a large pinch of sugar in 500ml boiled water – this is your coconut stock. Once the onion has softened, add your ground turmeric, curry powder and chopped garlic and cook for 1-2 min further or until fragrant

Step 4

Once fragrant, rinse your red lentils in a sieve under cold running water Add the rinsed lentils to the pan with the coconut stock Reduce the heat to medium-low and cook for 25-30 min or until the lentils are almost cooked and the sauce has thickened

Step 5

While the lentils are cooking, dice your chicken breast strips into small bite-sized pieces. Add the diced chicken to a bowl with your ground paprika, black sesame seeds and a pinch of salt and give everything a good mix up – this is your marinated chicken. Chop your coriander finely, including the stalks. Chop your baby plum tomatoes in half

Step 6

Add the halved baby plum tomatoes to the pan and cook for 5-7 min further or until the tomatoes have softened and the lentils are tender. Stir most of the chopped coriander (save some for garnish!) through the lentils – this is your tomato & coconut dal

Step 7

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once hot, add the marinated chicken and cook for 7-8 min. Add your cider vinegar and cook for 3-4 min further or until cooked through (no pink meat!) – this is your paprika chicken. Add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through

Step 8

Serve the paprika chicken over the tomato & coconut dal with a warmed naan to the side Garnish with the remaining chopped coriander