Baked Curried Chicken with Red Lentils
PREP 5 MIN•COOK 50 MIN
DF
EF
GF
NS
NF
Number of servings
2
400g chicken thighs, (with skin & bone-in) approx 4 x 200g cutlets
1⁄2 spray olive oil
1 tbs curry powder
1⁄2 onion diced
1 garlic clove crushed
1⁄2 cup (100g) dried split red lentils well rinsed
1⁄2 cup (125ml) chicken stock
1⁄3 cup (95ml) reduced-fat coconut milk (tinned)
1 1⁄2 cups (60g) baby spinach leaves
1⁄2 small red chilli sliced, optional
1⁄2 sprig of fresh coriander leaves picked, optional
Preheat oven to 180°C/fan-forced 160°C/gas 4.
Spray chicken with oil and sprinkle over half the curry powder, then set aside.
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.
Add onion to pan and cook for 2-3 minutes until translucent.
Add garlic and remaining curry powder and stir for another minute.
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.
Transfer pan to the oven and cook for 30 minutes.
Remove pan and press spinach into the lentils around the chicken. Return to the oven and cook for another 5-10 minutes.
Scatter over chilli and coriander leaves, if using, season to taste and serve.
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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