Baked Red Curry Chicken And Coconut Dhal | Donna Hay

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 onions, sliced
• 2 tablespoons finely grated ginger
• 1 long red chilli, sliced
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander (cilantro)
• 1 teaspoon ground turmeric
• 2 cups (500ml) good-quality chicken stock
• 1 x 400ml can coconut milk
• ½ cup (125ml) water
• 2 cups (400g) split red lentils
• 6 stalks kale (170g), stems removed and leaves roughly chopped
• sea salt and cracked black pepper
• coriander (cilantro) leaves and lime wedges, to serve
• ¼ cup (75g) red curry paste
• ½ cup (125ml) thick coconut cream
• 6 x 145g small chicken thighs on the bone, skin-on+