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Korma Spiced Chicken and Sweet Potato Dal
Korma Spiced Chicken and Sweet Potato Dal

Korma Spiced Chicken and Sweet Potato Dal

with Baby Spinach and Naan Bread

Recipe Development Team
Recipe Development TeamPublished on April 18, 2024
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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!

Allergens:
Mustard
•Celery
•Milk
•Cereals containing gluten

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.

Total45 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

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

Energy (kJ)4621 kJ
Energy (kcal)1104 kcal
Fat41.7 g
of which saturates21.2 g
Carbohydrate119 g
of which sugars21.5 g
Protein55.3 g
Salt5.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Large Oven-Proof Pan
•Aluminum Foil
•Lid
•Baking Tray

Cooking Instructions and Tips

Start the Dal
1

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.

Baking Time
2

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.

Warm the Naans
3

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.

Add the Spinach
4

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. 

Final Touches
5

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.

Serve
6

Share the dal between your bowls along with the naan alongside for dipping.

Serve any remaining lime wedges alongside for squeezing over.

Enjoy!

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