Dhal Chicken

Dhal is the Indian word for lentils, this spicy chicken recipe will be great on curry night.

Serves: 4
Cooking time: 60 Minutes


  • 150g yellow split lentils (moong dal)

  • 1tbs vegetable oil or coconut oil

  • 350g chicken thighs, skinless and boneless, diced

  • 1 red onion, sliced

  • 1 clove garlic, finely chopped

  • 1tsp turmeric

  • 2 green chillies, slit lengthways

  • 500ml water

  • 2 large fresh tomatoes, roughly chopped

  • good pinch sea salt

  • large handful fresh coriander, chopped

    For the spice oil:

  • 1tsp cumin seeds

  • 2 tbs vegetable oil or coconut oil

  • ½ onion

  • 1 clove garlic, finely chopped

  • 2cm piece fresh ginger, peeled and grated


1 Wash the lentils then place in a large bowl and cover with water to soak for half an hour

2 Heat 1 tablespoon of oil in your Circulon Covered Saute pan and fry the chicken pieces until lightly browned all over. Lift out with a slotted spoon and set aside

3 Add the onion and fry gently for 4-5 minutes until beginning to brown then add the garlic, turmeric and chillies and cook for another 2 minutes

4 Drain the lentils and add to the pan along with the water, tomatoes and browned chicken and any juices. Season with salt and bring to a simmer

5 Simmer for 45 minutes to one hour, until the lentils are very soft. Keep the lid on for the first half an hour then remove to let the sauce thicken slightly. You may need to add a little extra water

6 Ten minutes before the dhal is ready, make the spiced oil. Heat your Circulon skillet over medium heat and add the cumin seeds. Toast for a few minutes, taking care not to let them burn, then add the oil and onion and fry for 5-6 minutes until soft and golden. Add the garlic and ginger and cook for another 1-2 minutes or until everything is well cooked but not burnt

7 Transfer the dhal to a serving bowl then pour the spice oil over the top, swirling it in. Garnish with the chopped coriander

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