Baked Red Curry Chicken And Coconut Dhal
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Cooking tools:
- Round ovenproof frying pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Spatula
- Tongs
- Lime press
- Plate
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
- 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+
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