One-pot Black Pepper Chicken Dal

Name: One-pot Black Pepper Chicken Dal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 100g Dried Red Lentils; 185g Canned Green Lentils; 320g Chicken Thighs; 500ml Chicken Stock (or boiled water and stock cube); 15g fresh root ginger; 50g creamed coconut, solid; 1 garlic clove; 0.5 tspn ground turmeric; 2.5g cracked black pepper; 1 tbsp curry powder; 2 cardamom pods; Vegetable oil; 2 plain naan bread; 10g coriander (original also had mint but it doesn't work); 15g crispy onions (if liked); Oven and hob proof casserole (or use large wide based pan and transfer to casserole)

8 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 03:50:48 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1059.9 kcal (53%)

Total Fat49.3 g (70%)

Carbs106.3 g (41%)

Sugars11.1 g (12%)

Protein48.9 g (98%)

Sodium941.3 mg (47%)

Fiber13.7 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

100gdried red lentils

185gcanned green lentils

320gchicken thighs

500mlChicken Stock

or boiled water and stock cube

15gfresh root ginger

50gcreamed coconut

solid

1garlic clove

0.5 tspnground turmeric

2.5gcracked black pepper

1 Tbspcurry powder

2cardamom pods

vegetable oil

For serving

2naan bread

plain

10gcoriander

original also had mint but it doesn't work

15gonions

crispy, if liked

Equipment

casserole

oven and hob proof, or use large wide based pan and transfer to casserole

Instructions

Step 1

Preheat the oven to Hot 220°C (425F) / 200° C (400F) Fan / Gas mark 7 Boil water if using a cube or warm up pre-made stock

Step 2

Heat a drizzle of oil in the pan and add the curry powder and tumeric, the ginger and garlic and the cardamom pods. Cook gently for a few minutes until the spices become aromatic

Step 3

Add the lentils to the spices in the pan. Mix well

Step 4

Add the stock, black pepper and creamed coconut. Stir well and add chicken

Step 5

Bring to the boil over high heat, cover and transfer to oven for 15 mins

Step 6

Remove dish from oven, stir well. Return to the oven uncovered for 5 minutes or until the chicken is cooked through. If serving naans place on baking tray in the same oven and remove when warm

Step 7

Place chicken on a clean board and pull the meat with two forks

Step 8

Find and discard the ginger. Serve the dal in bowls topped with the chicken. Garnish with the green herbs and crispy onions if using. Serve with naans to the side