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One Pot Chicken and Red Lentil Dal

One Pot Chicken and Red Lentil Dal

with Spinach and Naans

Family Friendly
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Packed with delicious, good-for-you ingredients, our warming chicken and red lentil dal is the perfect recipe for cosy nights at home. Bright, delicious, and a rich source of protein, red lentils are a great ingredient to bulk out stews, sauces and curries. Served with soft naan bread to keep you feeling full, this wholesome dish is a guaranteed crowd-pleaser.

Allergens:Cereals containing GlutenMilk

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

1 unit(s)


2 unit(s)

Garlic Clove

1 pot(s)

North Indian Style Spice Mix

1 pot(s)

Ground Cumin

200 milliliter(s)

Coconut Milk

1 sachet

Chicken Stock Powder

50 grams

Red Lentils

2 unit(s)

Plain Naan

(ContainsCereals containing Gluten, Milk)

1 bag(s)

Baby Spinach

Not included in your delivery

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3448 kJ
Energy (kcal)824 kcal
Fat35.0 g
of which saturates20.0 g
Carbohydrate79 g
of which sugars9.0 g
Protein48 g
Salt1.93 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Instructionsarrow up iconarrow up icon
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Heat a drizzle of oil in a large saucepan over high heat. Once hot, add the diced chicken, season with salt and pepper and cook, stirring regularly, until golden brown, 5-6 mins. Transfer to a plate and set aside. Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).


Return the pan to the heat, add the onion and season with salt. Cook, stirring regularly, until soft and golden, 8-10 mins. Add the garlic, North Indian curry powder and cumin and cook for 2 mins, stirring regularly.


Add the coconut milk, chicken stock powder, water (see ingredients for amounts) and the lentils. Season with salt and pepper, stir well and bring to a simmer. Cover with a lid (or some foil) and simmer until the lentils are tender and almost cooked, 15 mins. Preheat your oven to 180°C.


Once the lentils have cooked for 15 mins, return the chicken to the pan and mix into the dal. Cover with a lid again and cook until the lentils are soft and the chicken is cooked through, 6-8 mins. Add a splash of water if it is starting to dry out. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


Pop the naans on a baking tray and bake until warmed through, 3-4 mins. Add the spinach to the dal a handful at a time until it is completely wilted, 2-3 mins. Taste and add more salt and pepper if needed.


Divide the dal between bowls and serve with the naans. Enjoy!