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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 wouldn’t usually cook.
If the dhal is soaking up too much liquid, just add a little more water. Feel free to take the skin off the chicken, though the crispy skin is absolutely delicious!
A tip: If your oven hasn’t make the skin crispy, pop it under the grill for 5 minutes. Just watch it doesn’t burn!
Course Dinner, One Pot
Keyword Chicken, Dairy Free, Egg Free, Gluten Free, Nut Free
Allergen Dairy-free, Egg-free, Gluten Free, Nut-free
Protein Chicken
Category One-pot
Member Free
Servings 6
Calories 708

Ingredients

  • 2 tbsp red curry paste
  • 0.5 cup canned coconut cream
  • 6 chicken thighs small, skin on
  • 2 tbsp extra virgin olive oil
  • 2 brown onions sliced
  • 2 tbsp ginger finely grated
  • 1 red chilli long, sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 cups chicken stock
  • 400 ml canned coconut milk
  • 1 cup water
  • 1.25 cups red lentils split
  • 1 cup kale chopped
  • 0.75 cup baby spinach
  • sea salt & cracked black pepper
  • Fresh coriander to serve
  • lime wedges to serve

Instructions

  • Preheat the oven to 220°C conventional (200°C fan-forced).
  • For the red curry chicken, mix the curry paste and coconut cream together and spread over the skin of the chicken. Set aside.
    2 tbsp red curry paste, 0.5 cup canned coconut cream, 6 chicken thighs
  • Heat a large, deep, round ovenproof frying pan over medium–high heat. Add the olive oil and onion and cook, stirring occasionally, for about 5 minutes, or until golden.
    2 tbsp extra virgin olive oil, 2 brown onions
  • 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 and spinach and season.
    2 tbsp ginger, 1 red chilli, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground turmeric, 2 cups chicken stock, 400 ml canned coconut milk, 1 cup water, 1.25 cups red lentils, 1 cup kale, 0.75 cup baby spinach
  • 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.
    6 chicken thighs, 1.25 cups red lentils, Fresh coriander, lime wedges