Korma Spiced Chicken and Sweet Potato Dal
with Baby Spinach and Naan Bread
This Korma Spiced Chicken and Sweet Potato Dal is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
1 carton(s)
Lentils
180 milliliter(s)
Coconut Milk
1 sachet(s)
Curry Powder Mix
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Vegetable Stock Paste
(Contains Celery)
1 unit(s)
Lime
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
40 grams
Baby Spinach
240 grams
Diced British Chicken Breast
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Dal
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 1cm chunks (no need to peel). Drain and rinse the lentils in a sieve.
In an appropriately sized ovenproof dish, add the diced chicken, sweet potato chunks, lentils, coconut milk, curry powder mix, korma curry paste, veg stock paste, honey and water for the dal (see pantry for both amounts).
Mix to combine, then season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Pop a lid on the pan (or cover with some foil) and transfer the dal to the middle shelf of your oven to cook, until the sweet potato is softened and the dal has thickened slightly, 30-35 mins.
Meanwhile, cut the lime into wedges.
Just before the dal is ready, cut the naans in half widthways, then put in your toaster until golden.
If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
When the dal is ready, remove from the oven.
Add the spinach to the dal a handful at a time until wilted and piping hot and stir in the butter (see pantry for amount) until melted, 1-2 mins.
Squeeze the juice from half of the lime wedges into the dal.
Taste and season with salt, pepper or more lime juice if needed.
Add a splash of water if it's a little too thick.
Share the dal between your bowls along with the naan alongside for dipping.
Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
