One-Pot Chicken & Silverbeet Dhal
with Yoghurt
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
celery
1
Silverbeet
1
red lentils
(May be present Gluten. )
1
chicken breast
1
tomato paste
1
coconut milk
1
Chicken-Style Stock Powder
Not included in your delivery
olive oil
boiling water
butter
(Contains Milk; )
Nutrition Values
Cooking Steps
• Boil the kettle. Slice carrot into half-moons. Thinly slice celery. Roughly chop silverbeet. Rinse red lentils. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the saucepan to medium-high heat with a drizzle of olive oil. Add carrot and celery and cook until tender, 3-4 minutes. • Add mild North Indian spice blend, tomato paste and garlic paste and cook, tossing, until fragrant, 1 minute. • Add the boiling water, coconut milk, chicken-style stock powder and lentils. Stir to combine.
• Bring to a simmer, then cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-22 minutes. • In the last 5 minutes of cook time, stir through silverbeet and cook until wilted. • When the dhal is done, remove from heat and stir through chicken and the butter. Season to taste. (plus any chicken resting juices).
TIP: If the dhal is looking a little dry at any point, just add a splash of water.
• Divide one-pot chicken and silverbeet dhal between bowls. • Dollop with Greek-style yoghurt to serve. Enjoy!