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Curried Paneer and Diced Chicken Breast Dal Pie

Curried Paneer and Diced Chicken Breast Dal Pie

with Puff Pastry Top

Custom recipe
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This Curried Paneer and Diced Chicken Breast Dal Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenMilkCelery

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 conflict 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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ roll(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

1 unit(s)

Onion

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

1 pack(s)

Brown Lentils

1 pack(s)

Paneer

(ContainsMilk)

1 sachet

Tomato Puree

2 sachet

Pasanda Style Seasoning

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(ContainsCelery)

280 grams

Diced Chicken Breast

Not included in your delivery

100 milliliter(s)

Water for the Dal

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5112 kJ
Energy (kcal)1222 kcal
Fat71.9 g
of which saturates47.0 g
Carbohydrate68 g
of which sugars18.4 g
Protein72.7 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Sieve
Frying Pan
Bowl
Oven dish
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C. Remove the puff pastry from your fridge.
Halve, peel and thinly slice the onion. Trim the carrot (no need to peel), then quarter lengthways. Chop widthways into 1cm pieces. Peel and grate the garlic (or use a garlic press).
Drain and rinse the lentils in a sieve.
Heat a drizzle of oil in a frying pan on medium-high heat. While the pan gets hot, chop the paneer into 2cm chunks.

2

Once hot, add the paneer to the pan and season with salt and pepper. Fry until golden all over, 4-6 mins. Turn every 1-2 mins. Once golden, transfer to a bowl and pop your pan back on medium-high heat.
Add a drizzle of oil if the pan is dry, then add the onion and carrot and fry until softened, 4-5 mins. Stir occasionally.

3

Season the veg with salt and pepper, then add the garlic, tomato puree and pasanda style seasoning (add less spice if you don't like heat) along with the fried paneer.
Stir and cook for 1 min, then pour in the coconut milk, water for the dal (see ingredients for amount), vegetable stock paste and lentils.
Bring to the boil and simmer until the mixture has thickened, 6-8 mins. Stir occasionally and add a splash more water if you need to.

4

Once the lentil mixture is cooked, taste and add salt and pepper if needed, then transfer it to an appropriately sized ovenproof pie dish.
Cover with the puff pastry, trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

5

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.

6

Once baked, allow the pie to stand for 2 mins. Serve in bowls and enjoy!