Easy Indian Chicken Tenders & Veggie Coconut Dhal
with Garlic Dippers & Tamarind Chutney
This creamy Indian dish gets a wholesome boost from chicken & lentils, which are a great source of protein and fibre. Best of all, they give extra texture, which makes the perfect base for crispy garlic dippers to do some serious dunking.
We’ve replaced the red lentils in this recipe with lentils due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
zucchini
1
brown onion
2 clove
garlic
1 packet
lentils
1 packet
Bengal curry paste
1 packet
coconut milk
1 packet
baby spinach leaves
4
flatbread
(Contains Gluten, Wheat; May be present: Milk, Soy. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Tamarind Chutney
(Contains Soy;)
1 packet
coriander
1 packet
chicken tenderloins
Not included in your delivery
olive oil
½ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut zucchini into small chunks. • Finely chop brown onion and garlic. • Rinse lentils. • Cut chicken tenderloins into 2cm chunks. • Place zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken and onion, tossing, until chicken is browned and cooked through, 4-6 minutes. Add mild North Indian spice blend, Mumbai spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Add the water and coconut milk. Stir to combine. • Add lentils to the saucepan. Bring to the boil, then reduce heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 24-28 minutes. Stir through roasted zucchini and bamboo shoots until warmed, 1 minute (if the dhal is looking a little dry, add a splash of water!). Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a small bowl, combine garlic and a good drizzle of olive oil. Season with salt and pepper. • When the dhal has 10 minutes remaining, slice flatbreads into 3cm strips. • Place flatbread strips in a single layer on a second lined oven tray and brush with the garlic oil. Bake until warmed through, 4-7 minutes.
• Divide Indian chicken and veggie-loaded coconut dhal between bowls. • Top with Greek-style yoghurt and tamarind chutney. • Serve with garlic dippers, tear over coriander to serve. Enjoy!