Indian-Style Coconut Chicken & Lentil Dhal
with Tomato-Spinach Salsa, Tortilla Chips & Mint Yoghurt
We've combined the flavours of Indian cuisine with the textures and fun of a nachos bowl. From the creamy coconut chicken and lentils to the sweet and juicy salsa and cooling mint yoghurt, scoop up all the deliciousness with the oven-baked tortilla chips. Cutlery optional!
We’ve replaced the sweetcorn in this recipe with baby spinach leave 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
brown onion
1 packet
snacking tomatoes
1 packet
coriander
1 packet
mint
2 clove
garlic
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
carrot
1 packet
baby spinach leaves
1 packet
lentils
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Mumbai spice blend
1 packet
tomato paste
1 packet
coconut milk
1 packet
chicken breast
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Thinly slice brown onion. Halve snacking tomatoes. Roughly chop coriander. Pick and thinly slice mint leaves. Finely chop garlic. • Cut mini flour tortillas into wedges. Cut chicken breast into 2cm chunks. • Grate carrot. Drain and rinse half the lentils.
• In a medium bowl, combine coriander, tomato and baby spinach and a drizzle of the white wine vinegar and olive oil. Season.
• In a small bowl, combine mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper.
• Spread tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil. Season, then toss to coat. • Bake until golden, 8-10 minutes.
TIP: If the tortilla wedges don't fit in a single layer, divide them between two oven trays.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bow. • Reduce heat to medium-high. Cook carrot and onion, stirring, until softened, 3-4 minutes. • Add lentils and cook until heated through, 2 minutes. • Add garlic and Mumbai spice blend and cook, stirring, until fragrant, 1-2 minutes. • Stir in tomato paste, cooked chicken and coconut milk and simmer until thickened, 2-3 minutes. Season to taste.
TIP: Add a splash of water to loosen the mixture, if needed.
• Divide coconut chicken and lentil stew and tortilla chips between plates. • Top lentils with salsa and a dollop of mint yoghurt to serve. Enjoy!