Coconut, Chicken Breast, Lentil and Chickpea Dal
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Coconut, Chicken Breast, Lentil and Chickpea Dal

Coconut, Chicken Breast, Lentil and Chickpea Dal

with Spinach and Pitta

Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

1 carton(s)


75 grams

Tikka Masala Paste

15 grams

Ginger Puree

200 milliliter(s)

Coconut Milk

15 grams

Vegetable Stock Paste

(Contains Celery)

100 grams

Red Split Lentils

2 unit(s)

Pitta Bread

(Contains Cereals containing gluten)

40 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

240 grams

Diced Chicken Breast

Not included in your delivery

½ tsp


300 milliliter(s)

Water for the Curry

20 grams



Nutritional information

Energy (kJ)4403 kJ
Energy (kcal)1052 kcal
Fat45.8 g
of which saturates28.8 g
Carbohydrate87.5 g
of which sugars12.4 g
Protein63.5 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan



If you don't have a toaster, preheat the oven to 220°C/200°C fan/gas mark 7 for the pittas.

Peel and grate the garlic (or use a garlic press). 

Drain and rinse the chickpeas in a sieve. 


Heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the diced chicken, tikka masala paste, ginger puree and garlic. Cook until fragrant, stirring, for 1 min. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Stir in the coconut milk, veg stock paste, sugar and water for the curry (see pantry for both amounts) until combined, then stir through the lentils. Season with salt and pepper.


Bring to the boil, then lower the heat and cover with a lid (or some foil).

Simmer, stirring occasionally, for 10 mins. 


Add the chickpeas to the pan and stir to combine.

Return the lid and simmer until the lentils have softened and the curry has thickened, a further 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Toast the pitta breads in your toaster until golden. Spread with the butter (see pantry for amount).

If you're using the oven, put the pittas onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

Add the spinach to the dal a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.

Taste and season with salt and pepper if needed. TIP: If the dal is looking a little dry, just add a splash of water.


Share the dal between your bowls. Add a dollop of yoghurt on top.

Serve the pitta alongside for dipping and scooping.



Step 2 MOD: If you’ve chosen to add diced chicken to your meal, add it to the pan with the korma style paste and over flavourings. The chicken will cook through in the dal. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.