Mango Chutney Coated Halloumi and Chicken Sweet Potato Dal
with Naan Bread
.
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
Sweet Potato
1
Onion
2
Garlic Clove
260
Diced Chicken Breast
50
Korma Curry Paste
(Contains Mustard)
10
Vegetable Stock Paste
(Contains Celery)
100
Red Split Lentils
250
Halloumi
(Contains Milk)
1
Spring Onion
40
Mango Chutney
2
Plain Naans
(Contains Milk, Cereals containing gluten)
Not included in your delivery
500
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel). Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Pop the sweet potato on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. Roast in on the top shelf of your oven until golden and tender, 25-30 mins. Turn halfway through cooking.
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the chicken, season with salt and pepper and cook until brown all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands after handling chicken and its packaging. Stir in the onion and cook until soft, stirring occasionally 4-5 mins. Add the korma paste and garlic. Stir together and cook for a minute more. Pour in the water (see ingredients for amount) and vegetable stock paste. Stir to combine.
Add the red lentils to your pan, stir and season with pepper. Bring to a simmer and cook until the lentils are soft and the chicken is cooked through, 20-25 minutes. Stir frequently to make sure they don't stick to the bottom of the pan. TIP: If the dal is looking a little dry, just add a splash of water. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, cut the halloumi in half through the middle, then cut into 2cm chunks. Trim and thinly slice the spring onion. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi, fry until golden on all sides, turning often, 3-5 mins total (cook in batches if you need to). Remove the pan from the heat and add the mango chutney. Turn to coat the halloumi in the chutney. Set the pan aside off the heat.
Pop the naans into the oven for the last 3-4 mins of dal cooking time to warm through. Once the sweet potato is roasted, stir it into the dal. Once the dal is cooked, taste and add salt and pepper if you feel it needs it, along with a splash of water if it's a little dry.
Serve the dal in bowls, warm through the halloumi if necessary and spoon on top of the dal along with a sprinkling of spring onion. Serve with the naan alongside and enjoy!
Step 2 MOD: If you've added diced chicken to your meal, heat a drizzle of oil in a large saucepan on medium heat as instructed. Once hot, add the chicken, season with salt and pepper and cook until brown all over, 5-6 mins. Turn occasionally. Stir in the onion and continue with the step and the recipe. IMPORTANT: Wash your hands after handling chicken and its packaging.
Step 3 MOD: If you've added chicken to your meal, make sure it's cooked through before serving. IMPORTANT: The chicken is cooked when no longer pink in the middle.
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