Bursting with Indian-inspired flavours, this winner chicken dinner is comfort on a plate. If you love lentil dhal over rice, wait till you try it on baked potatoes. Trust us, it works.
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2
potato
1
brown onion
2 clove
garlic
1
carrot
1 packet
tomato paste
1 sachet
vegetable stock powder
1 bag
mixed salad leaves
½ packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
mint
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
1 packet
chicken breast
1 packet
coconut milk
1 bag
celery
1 packet
lentils
1
tomato
1 sachet
Mumbai spice blend
olive oil
¼ cup
water
drizzle
white wine vinegar
• Preheat oven to 200°C/180°C fan-forced. • Slice potato into halves. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange so that each potato is cut-side down. • Bake until crisp and tender, 35-45 minutes. • Remove from oven, then carefully turn each potato to be cut-side up. • Return to oven to bake until golden, a further 6-8 minutes.
TIP: If your oven tray is crowded, divide the potatoes between two trays.
• While potatoes are baking, finely chop brown onion and garlic. • Roughly chop celery and tomato, then set aside. • Grate carrot. • Drain and rinse lentils. • Cut chicken into 2cm chunks.
• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, onion and carrot, tossing, until browned and cooked through (when no longer pink inside), 4-5 minutes.
• Add garlic, Mumbai spice blend and tomato paste to frying pan. Cook until fragrant, 1 minute. • Stir in lentils, coconut milk, vegetable stock powder and the water. Simmer until thickened, 2-4 minutes. • Season with salt and pepper to taste.
• While dhal is simmering, combine a drizzle of white wine vinegar and olive oil in a medium bowl. • Season, then add mixed salad leaves, tomato and celery. Toss to coat.
• Divide jacket potatoes and salad between plates. • Spoon chicken dhal over potatoes. Sprinkle with flaked almonds (see ingredients). Tear over mint leaves. • Serve with a dollop of plant-based coconut yoghurt. Enjoy!