Curried Chicken Baked Dhal Recipes

ONE-PAN LENTIL DHAL WITH CURRIED FISH & CRISPY SKIN

One-pan lentil dhal with curried fish & crispy skin image

For an easy curry night dish, try this one-pot baked dhal - packed with Indian flavours and topped with white fish fillets

Provided by Sarah Cook

Time 1h20m

Number Of Ingredients 18

Ingredients

2 onions , chopped
1 tbsp grated ginger
1 tbsp sunflower oil , plus a splash
2 tbsp mild curry powder , plus 1/2 tsp
1 tsp brown mustard seeds
1 ½ tsp onion or nigella seeds
85g red lentils
85g split peas or chana dhal lentils
1 ¼ tsp ground turmeric
400g can coconut milk
3 tbsp natural yogurt , plus extra for serving
2 firm white fish fillets with skin - we used sustainably sourced cod
2 plum tomatoes , diced
juice 1 lime , plus 1 cut into wedges, to serve
handful coriander leaves
2 tbsp crispy onions from a tub
warm naan , to serve
mango chutney , to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Mix the onions, ginger, oil, 2 tbsp curry powder, the mustard seeds and 1 tsp of the onion or nigella seeds with 5 tbsp water in a baking dish roughly 25 x 18cm. Roast in the oven for 10-15 mins until the onions are softened.
Stir in the lentils, split peas or chana dhal lentils, 1 tsp of the turmeric, the coconut milk and half a can of water, and return to the oven for 30 mins. Meanwhile, mix together the remaining turmeric, onion seeds and curry powder and the yogurt. Carefully slice the skin off the fish fillets and place on kitchen paper to dry, then rub the yogurt all over the fish fillets and leave to marinate in the fridge while you cook the lentils.
Give the dhal a good stir, mix in the tomatoes and juice from 1 lime, plus 1 tsp salt. Sit the fish fillets on top with a sprinkling of extra seasoning. Return to the oven and cook for a further 15 mins until the fish is done. Remove the dish from the oven and turn on the grill. Place the fish skin on a baking tray, sprinkle with some salt and grill, turning, until crispy. Snap into pieces and scatter over the fish with some coriander and the crispy onions. Serve with more yogurt, lime wedges, naan bread and mango chutney.

Nutrition Facts : Calories 1013 calories, Fat 51 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 19 grams sugar, Fiber 14 grams fiber, Protein 57 grams protein, Sodium 3.1 milligram of sodium

BAKED CHICKEN CURRY

Baked Chicken Curry image

Flavorful and moist baked chicken breasts with Indian spices like curry powder. Great with brown rice. Serve over rice (brown basmati rice is quite tasty, but white or basmati would work well also). Doubling the recipe for the sauce ensures you'll have a ton to go over the rice.

Provided by WEESHEBEAST

Categories Main Dish Recipes Curries Chicken

Time 8h45m

Yield 3

Number Of Ingredients 11

Ingredients

3 (5 ounce) skinless, boneless chicken breasts, cut into 2-inch strips
4 tablespoons lemon juice, divided
1 teaspoon sea salt
2 tablespoons nonfat plain yogurt
2 tablespoons vegetable oil
2 tablespoons distilled white vinegar
4 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon ground ginger
2 large green bell peppers, chopped
2 large sweet onions, chopped

Steps:

Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 19.8 g, Cholesterol 80.7 mg, Fat 13.5 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 2.7 g, Sodium 679.8 mg, Sugar 8.2 g

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