Baked Red Curry Chicken and Coconut Dhal

donnahay.com.au

Liza

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

subheading: RED CURRY CHICKEN:

¼ CUP (75G) RED CURRY PASTE

½ CUP (125ML) THICK COCONUT CREAM

6 X 145G SMALL CHICKEN THIGHS ON THE BONE, SKIN-ON

Directions at donnahay.com.au

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