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Mango Chutney Coated Halloumi and Chicken Sweet Potato Dal

Mango Chutney Coated Halloumi and Chicken Sweet Potato Dal

with Naan Bread

Custom recipe
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Allergens:MustardCeleryMilkCereals 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 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 Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Sweet Potato

1 unit(s)

Onion

2 unit(s)

Garlic Clove

280 grams

Diced Chicken Breast

1 sachet

Korma Style Paste

(ContainsMustard)

10 grams

Vegetable Stock Paste

(ContainsCelery)

100 grams

Red Split Lentils

250 grams

Halloumi

(ContainsMilk)

1 unit(s)

Spring Onion

1 sachet

Mango Chutney

2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing gluten)

Not included in your delivery

500 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4080 kJ
Energy (kcal)975 kcal
Fat40.0 g
of which saturates20.0 g
Carbohydrate79 g
of which sugars27.0 g
Protein78 g
Salt5.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Garlic Press
Baking Tray
Saucepan
Measuring Cups
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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!