Chicken, Sweet Potato & Lentil Dhal
with Coriander Tortilla Chips & Yoghurt
Creamy and coconutty, this Indian dish gets a wholesome boost from hearty lentils and chicken, and a touch of tang from the yoghurt. Scoop up all the satisfying goodness with the baked tortilla chips while they're still warm from the oven.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
sweet potato
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1 packet
ginger paste
½ packet
tomato paste
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
chicken breast
1 tin
coconut milk
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 sachet
Mumbai spice blend
1
Long Chilli
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
1.33 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Rinse red lentils. Cut sweet potato into small chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Cut chicken into 2cm chunks.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, heat a drizzle of olive oil in a medium saucepan over medium-high heat. Cook chicken until browned and cooked through, 4-5 minutes. Transfer to a bowl. • Cook ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste, stirring, until fragrant, 1 minute. • Add the water, coconut milk, cooked chicken and vegetable stock powder, stirring to combine.
• To saucepan, add lentils. Bring to the boil, then reduce heat to medium. • Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes.
• When dhal has 10 minutes remaining, slice mini flourtortillas into 3cm strips. • Place tortilla strips on a second lined oven tray. Drizzle with the olive oil. Toss to coat, then spread into a single layer. • Bake until golden, 6-8 minutes.
TIP: If the tortilla strips don’t fit in a single layer, divide them between two trays.
• Stir roasted sweet potato, baby spinach leaves and chicken through dhal. • Season to taste.
TIP: Add a splash of water to loosen the dhal, if needed.
• Thinly slice long chilli (if using). • Divide sweet potato, chicken and lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt chilli. • Serve with tortilla chips. Enjoy!