Baked Curried Chicken with Red Lentils

PREP 5 MIN
COOK  50 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

400g chicken thighs, (with skin & bone-in) approx 4 x 200g cutlets

12 spray olive oil

1 tbs curry powder

12 onion diced

1 garlic clove crushed

12 cup (100g) dried split red lentils well rinsed

12 cup (125ml) chicken stock

13 cup (95ml) reduced-fat coconut milk (tinned)

1 12 cups (60g) baby spinach leaves

12 small red chilli sliced, optional

12 sprig of fresh coriander leaves picked, optional

Methodbased on 4 servings
1

Preheat oven to 180°C/fan-forced 160°C/gas 4. 

2

Spray chicken with oil and sprinkle over half the curry powder, then set aside.

3

Heat a medium/large non-stick ovenproof frypan over high heat and spray with oil. Add chicken and cook for 2-3 minutes on each side, until browned but not cooked through. Remove chicken and set aside.

4

Add onion to pan and cook for 2-3 minutes until translucent. 

5

Add garlic and remaining curry powder and stir for another minute.

6

Add lentils, stock and coconut milk, stir to combine, scraping any browned pieces on the bottom of the pan. Season, bring to a simmer then nestle chicken thighs into the lentils.

7

Transfer pan to the oven and cook for 30 minutes.

8

Remove pan and press spinach into the lentils around the chicken. Return to the oven and cook for another 5-10 minutes.

9

Scatter over chilli and coriander leaves, if using, season to taste and serve.

Nutritional Informationper serving

Energy (kJ)

1725 kJ / 422 cals

Protein

40.5 g

Fat

12.2 g

Sat. Fat

5.4 g

Carbs

29.2 g

Sugar

3.1 g

Fiber

7.8 g

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