The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
15ml hot honey (use half)(honey, chilli extract)
- 110g baby tomatoes (use half)
- 80g greek style yoghurt (use half) (Milk)
- 1 unwaxed lime (use half)
- 2 tbsp tomato purée (use half)
-
1 tbsp keralan spice blend (use half)(Coriander, Paprika Flakes, Ground Cinnamon, Black Pepper, Cumin, Turmeric, Star Anise, Cloves, Caraway Powder, Fenugreek, Cardamom, Nutmeg, Kalonji Seeds, Rapeseed Oil)
- 1 handful of fresh coriander (use half)
- 4cm fresh ginger (use half)
- 2 garlic clove
-
80g Kale (whole leaf) (use half)(Kale (whole leaf))
- 1 shallot (use half)
-
80g red split lentils (use half)(Red Split Lentil 99%, Vegetable Oil 1%)
- 1 British Free Range chicken breast
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 107Kcal | 503Kcal |
| 446kJ | 2105kJ | |
| Fat | 2.6g | 12g |
| of which saturates | 1.2g | 5.8g |
| Carbohydrates | 9g | 43g |
| of which sugars | 3.7g | 17g |
| Protein | 13g | 59g |
| Salt | 0.07g | 0.34g |
| Fibre | 2.5g | 12g |
Ingredients
Ingredients
-
80g Kale (whole leaf)(Kale (whole leaf))
- 1 shallot
- 80g greek style yoghurt (Milk)
-
15ml hot honey(honey, chilli extract)
- 110g baby tomatoes
- 1 handful of fresh coriander
- 1 unwaxed lime
- 2 tbsp tomato purée
- 2 garlic clove
- 4cm fresh ginger
-
1 tbsp keralan spice blend(Coriander, Paprika Flakes, Ground Cinnamon, Black Pepper, Cumin, Turmeric, Star Anise, Cloves, Caraway Powder, Fenugreek, Cardamom, Nutmeg, Kalonji Seeds, Rapeseed Oil)
-
80g red split lentils(Red Split Lentil 99%, Vegetable Oil 1%)
- 2 British Free Range chicken breasts
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 109Kcal | 509Kcal |
| 455kJ | 2129kJ | |
| Fat | 2.9g | 14g |
| of which saturates | 1.3g | 6.0g |
| Carbohydrates | 9g | 42g |
| of which sugars | 3.7g | 17g |
| Protein | 13g | 59g |
| Salt | 0.07g | 0.34g |
| Fibre | 2.5g | 12g |
High protein
1/3 daily fibre
New
5 plants
Low sat fat
Nutrient Dense
Keralan-spiced Chicken With Red Lentil Dal & Roast Kale
x
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium lidded frying pan, a measuring jug & a grater
Get started
- Finely dice the shallot. Halve the tomatoes. Finely chop or grate the ginger and garlic. Zest and halve the lime
- Heat the medium frying pan with 1/2 tsp oil on medium heat. Once hot, add the shallot and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the tomatoes, ginger, garlic, lime zest, tomato puree and half the Keralan spice mix and cook for a further 2 mins
Simmer the dal & roast the chicken
- Add the lentils and 350ml hot water to the pan and bring to a boil, then cover with a lid and simmer for 20-22 mins, until the lentils are cooked. Season with salt and pepper
- Place the chicken onto the lined baking tray, drizzle with 1/2 tsp oil, rub with the remaining spice mix and season with salt and pepper. Bake for 21 mins, until cooked through
Time for kale
- Meanwhile, rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces
- When the chicken has 5 mins remaining, move it to one side of the tray and drizzle with the honey. Add the kale to the other side of the tray, drizzle with 1/2 tsp oil and season with a pinch of salt and pepper
- Roast everything for a further 5-6 mins, until the chicken is sticky and cooked through and the kale is golden and crisp
Final touches
- Roughly chop the coriander
- Remove the dal from the heat, then stir in half the coriander, the juice of half the lime and half the yoghurt. Mix until creamy and season to taste
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Slice the chicken against the grain into three pieces
- Share the lentil dal between bowls, topped with the sliced chicken and crispy kale. Drizzle over the remaining yoghurt. Sprinkle with the remaining coriander and serve with the remaining lime, cut into wedges
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