Cozy Dal-Style Chicken Tender and Coconut Lentil Stew
with Grilled Cheese Toasties
This curry cooked in coconut cream is deeply satisfying any night of the week. Put down the spoon and use the melty cheese toasties to scoop up every last drop of deliciousness!
Ingredients: Coconut milk (coconut extract, water) • Sweet potato • Chicken tenders • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Red lentils • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • Shallot • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Red Lentils
2 unit(s)
Coconut Milk
15 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 unit(s)
Sweet Potato
56 g
Baby Spinach
7 g
Cilantro
2 tbsp
Ginger-Garlic Puree
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
10 g
Indian Spice Mix
(Contains: Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat, May contain traces of allergens)
1 unit(s)
Shallot
2 unit(s)
Artisan Bun
(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)
2 tbsp
Curry Paste
(Contains: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts, May contain traces of allergens)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
310 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Pepper*
3 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop cilantro.
- Peel, then cut sweet potato into 1/4-inch pieces.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm.
- Heat a large pot over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add shallots. Cook for 2-3 min, stirring often, until slightly softened.
- Add Indian Spice Mix, ginger-garlic puree and curry paste. Cook, stirring constantly for 30 sec, until fragrant.
- To the pot, add sweet potato, lentils, stock powder and coconut milk.
- Fill half the coconut milk can with water (three-quarters of the can for 4 servings), then add to the pot. Season with salt and pepper, then stir to combine.
- Bring to a simmer over medium-high. Once simmering, reduce heat to medium-low.
- Cover partially and cook for 12-14 min, stirring occasionally, until sweet potato is tender.
- Meanwhile, halve buns.
- Spread 2 tbsp (4 tbsp) softened butter on cut sides.
- On a parchment-lined baking sheet, arrange bottom buns, buttered-side down. Carefully top with cheese. Arrange top buns on bottom buns, buttered-side up.
- Place another piece of parchment paper over top of buns, then press down with another baking sheet to flatten slightly.
- Keep the top sheet on and bake toasties in the bottom of the oven for 4-5 min per side, until cheese melts and buns are browned and crisp.
- To the stew, add spinach and half the cilantro.
- Cook for 1-2 min, stirring occasionally, until spinach wilts.
- Season with salt and pepper.
- Thinly slice chicken.
- Divide lentil stew between bowls.
- Top lentil stew with chicken.
- Sprinkle remaining cilantro over top.
- Cut toasties in half and serve alongside.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm.
Thinly slice chicken. Top lentil stew with chicken.
