Smart Double Chicken and Dal
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Smart Double Chicken and Dal

Smart Double Chicken and Dal

with Frizzled Shallots

Tonight's dinner is warming, comforting and deliciously wholesome! Juicy chicken breasts are seared in our Dal Spice Blend, then baked to perfection before joining creamy dal curry. A generous sprinkling of frizzled shallots to finish adds texture and mind-blowing flavour!

Carb Smart
Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

4 unit(s)

Chicken Breasts

1 tbsp

Dal Spice Blend

½ cup

Red Lentils

¼ cup

Tikka Sauce

(Contains Milk)

1 unit(s)


56 g

Baby Spinach

7 g


½ tbsp

Chicken Stock Powder

(Contains Soy)

2 tbsp

Ginger-Garlic Puree

1 unit(s)


Not included in your delivery

1 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories780 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate48 g
Sugar10 g
Dietary Fiber12 g
Protein92 g
Cholesterol264 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Paper Towel
Measuring Spoons
Slotted Spoon
Medium Bowl
Measuring Cups
Baking Sheet


Make frizzled shallots

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium heat.While the pan heats, peel, then halve shallot lengthwise. Cut crosswise into 1/8-inch half-moons.When the pan is hot, add 1 tbsp (2 tbsp) oil, then shallots. Cook, stirring occasionally, until shallots are golden-brown and smaller pieces start to crisp, 5-8 min. (NOTE: Keep your eye on shallots so they don't burn! If smaller pieces are at risk of burning, reduce heat to medium-low. Shallots will crisp up a little more while cooling.)

Prep and finish frizzled shallots

Remove the pan from heat. Using a slotted spoon, transfer shallots to a paper towel-lined plate, reserving any oil in the pan. Sprinkle a pinch of salt over shallots.While shallots frizzle, add lentils and 2 cups (4 cups) warm water to a medium bowl. Set aside to soak.Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.Roughly chop spinach.Roughly chop cilantro.

Cook chicken

Pat chicken dry with paper towels. Season with salt, pepper and half the Dal Spice Blend.When shallots are done, return the same pan with reserved shallot oil to medium.Add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.Add chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer to an unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**

Start dal

Return the same pan to medium.When hot, add 1/2 tbsp (1 tbsp) butter, then carrots. Cook, stirring occasionally, until softened slightly, 1-2 min. Add ginger-garlic puree, half the tikka sauce (all for 4 ppl) and remaining Dal Spice Blend. Cook, stirring often, until fragrant, 30 sec.Add half the stock powder (all for 4 ppl) and lentils with soaking water. Cover, then bring to a boil over high, stirring occasionally.

Finish dal

Once boiling, reduce heat to medium. Cook, still covered, stirring occasionally, until lentils are soft and creamy and carrots are tender, 14-16 min. (TIP: If dal reduces too quickly, add more water, 1/4 cup at a time.)Add spinach and half the cilantro. Stir until spinach wilts, 1 min. Season with salt and pepper, to taste.

Finish and serve

Thinly slice chicken.Divide dal between plates. Top with chicken. Sprinkle frizzled shallots and remaining cilantro over top.

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