One pot black pepper chicken dal with nan

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Step 1

This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Step 2

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Step 3

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Step 4

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat

Step 5

Drain and rinse the green lentils and red lentils together under cold running water

Step 6

Crush the garlic clove [s] open by squashing with the side of a knife and remove the skin[s]

Step 7

Crush the cardamom pods open by squashing them with the side of a knife

Step 8

Peel (scrape the skin off with a teaspoon) the ginger, then chop it in half

Step 9

Add the rinsed lentils, crushed garlic, ginger halves, cardamom pods, curry powder and ground turmeric to the dish and give everything a good mix up

Step 10

Meanwhile, chop the creamed coconut roughly (if required!)

Step 11

Add in the chicken stock mix, cracked black pepper, chopped creamed coconut and 500ml [900mll boiled water

Step 12

Give everything a good stir, then top with the chicken thighs

Step 13

Bring to the boil over a high heat, cover with a lid, then put the dish in the oven for an initial 15 min

Step 14

Use this time to clear up, set the table, have a cup of tea or simply chill!

Step 15

After 15 min, remove the dish from the oven and give everything a stir

Step 16

Return the dish, uncovered, to the oven for 5 min further or until the lentils have split and the chicken is cooked through (no pink meat!) - this is your black pepper dal

Step 17

Add the plain naans to a baking tray and put the tray in the oven for 3-4 min or until warmed through

Step 18

To serve, pull the cooked chicken thighs into large chunks using two forks

Step 19

Tip: Watch out for the ginger halves and discard them!

Step 20

Top the black pepper dal with the pulled chicken and garnish with the crispy onions

Step 21

Tear over the coriander and mint leaves and serve the warmed naans to the side and let everyone dig in!