Paprika Chicken With Tomato & Coconut Dal

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

Boil a kettle

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 5-7 min or until starting to soften

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve your stock mix, chopped creamed coconut and a large pinch of sugar in 500ml [650ml] [850ml] boiled water – this is your coconut stock

Once the onion has softened, add your ground turmeric, curry powder and chopped garlic and cook for 1-2 min further or until fragrant

Once fragrant, rinse your red lentils in a sieve under cold running water

Add the rinsed lentils to the pan with the coconut stock

Reduce the heat to medium-low and cook for 25-30 min or until the lentils are almost cooked and the sauce has thickened

While the lentils are cooking, dice your chicken breast strips into small bite-sized pieces

Add the diced chicken to a bowl with your ground paprika, black sesame seeds and a pinch of salt and give everything a good mix up – this is your marinated chicken

Chop your coriander finely, including the stalks

Chop your baby plum tomatoes in half

Add the halved baby plum tomatoes to the pan and cook for 5-7 min further or until the tomatoes have softened and the lentils are tender

Stir most of the chopped coriander (save some for garnish!) through the lentils – this is your tomato & coconut dal

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the marinated chicken and cook for 7-8 min

Add your cider vinegar and cook for 3-4 min further or until cooked through (no pink meat!) – this is your paprika chicken

Add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through