This article was written for Annabel & Grace, which is now part of Rest Less.
As ever, I’m happiest when cooking a one pot dish for friends and family. It means I can relax and join in the convo rather than fussing in the kitchen. This is another winner in that regard… and I’m looking forward to having the leftovers reheated for sups tonight. It was spicy but not too much so and the lentils and kale make this a rounded meal in terms of nutrition.
Baked Red Curry chicken and coconut dhalDifficulty: Easy
2 tbsp extra virgin olive oil
2 onions, sliced
2 tbsp finely grated ginger
1 long red chilli, sliced
½ tsp ground cumin
½ tsp ground coriander
1 tsp ground turmeric
500ml good-quality chicken stock
400ml can coconut milk
400g split red lentils
6 stalks kale (170g), stems removed and leaves roughly chopped
Coriander leaves and lime wedges, to serve
For the red curry chicken:
75g red curry paste
125ml thick coconut cream
6 x 145g small chicken thighs on the bone, skin-on (or you can remove the skin, if you prefer)
- Preheat the oven to 220°C, gas mark 7. For the red curry chicken, mix the curry paste and coconut cream together and spread over the skin of the chicken. Set aside. Heat a large, deep, round ovenproof frying pan over a medium-high heat. Add the oil and onions and cook, stirring occasionally, for 7 minutes, or until golden. Add the ginger, chilli, cumin, coriander and turmeric and cook for 1 minute. Add the stock, coconut milk, water and lentils to the pan and bring to a simmer. Fold the kale through and sprinkle with salt and pepper. Arrange the chicken over the lentils and place the pan into the oven. Bake, uncovered, for 40 minutes, or until the chicken is golden and cooked through, the juices run clear and no pink meat remains. Top with coriander and serve with lime wedges.
- Donna Hay reckons this serves 6 but I would say more like four people because you need enough for everyone to have seconds!