Chicken & Coconut Dal With Rice And Garlic Naan

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Top, tail, peel and finely dice your carrot[s]

Peel and finely chop (or grate) your garlic

Heat a large pot (with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken thigh to the pot with a pinch of salt and cook for 2-3 min on each side or until browned

While the chicken is cooking, rinse your red lentils in a sieve under cold running water

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and chicken stock mix in 450ml [675ml] [900ml] boiled water – this is your coconut stock

Once the chicken is browned, reduce the heat to medium-high

Add the diced carrot to the pan and cook for 3-4 min further or until the carrot has softened

Once softened, add the chopped garlic and curry powder and give everything a good mix up

Cook for 1 min further or until fragrant

Once fragrant, add the rinsed lentils, coconut stock and a small pinch of salt to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 15-20 min, stirring occasionally, until all the water is absorbed, the lentils are tender and the chicken is cooked through (no pink meat!) – this is your chicken & coconut dal

Meanwhile, add your white long grain rice and a small pinch of salt to a pot with a lid with 175ml [230ml] [350ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Once the dal is ready, add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through