ONE POT ROASTED RED CURRY CHICKEN WITH COCONUT DHAL
This is a great dish. It’s actually inspired by a Donna Hay recipe that I’ve tweaked a bit. I gave it a go as it’s something I usually wouldn’t cook.
If the Dhal is soaking up too much liquid, feel free to add a little more water throughout.
Feel free to take the skin off, but this recipe makes such a difference with the crispy skin!!
A tip: if the oven hasn’t make the skin crispy, pop it under the grill for 5 mins. Just watch it doesn’t burn!
Serves: 6
Ingredients:
2 tbsp red curry paste
125ml can of coconut cream
6 small chicken thighs, skin-on
2 tbsp extra virgin olive oil
2 onions, sliced
2 tbsp finely grated ginger
1 long red chilli, sliced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
500ml chicken stock
400ml can of coconut milk
1 cup of water
1 1/4 cups split red lentils
1 cup of kale, chopped
3/4 cup spinach
Salt & Pepper
Coriander leaves, garnish
Lime wedges, garnish
Method
Preheat the oven to 220°C.
For the red curry chicken, mix the curry paste and coconut cream together and spread over the skin of the chicken. Set aside.
Heat a large, deep, round ovenproof frying pan over medium-high heat. Add the oil and onions and cook, stirring occasionally, for approx 5 mins, or until golden. Add the ginger, chilli, cumin, coriander and turmeric and cook for 1 minute. Add the stock, coconut milk, water and lentils to the pan and stir.
Stir through the kale & spinach and season.
Arrange the chicken over the lentils and place the pan into the oven. Bake, uncovered for 35-40 minutes, or until the chicken is golden and cooked. Top with coriander and serve with lime wedges.