Indian Chicken and Coconut Dal

• 1/2 pkt (17 g) Indian spice 
• 500 g chicken thigh, diced 
• 150 g red lentils 
• 1 onion, chopped 
• 1 tomato, chopped 
• 400 ml coconut milk 
• 100 g spinach leaves 
• 1 cup chicken stock 
• 1 lemon, juiced 

STEP 1

Sauté chicken 3 min each and set aside. Sauté onion, 5 min. Add spice, sauté 1 min.

STEP 2

Add lentils, tomato, coconut milk, and stock, Simmer 15 min. 

STEP 3

Add cooked chicken, simmer 5 min. 

STEP 4

Stir in spinach leaves and season with lemon juice.

HOW TO SERVE

Serve with roti or rice and fresh coriander.

HINTS & TIPS

SIDES &CONDIMENTS

Serve with an eggplant or tomato kasundi. 

SWAPS & ALTERNATIVES

Veggie combos: swap spinach for green beans.

Reduce meat: 250 g chicken + 200 g eggplant cubed.

Alternative: replace chicken with lamb.