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Chicken Curry with Dahl and Fragrant Rice

Don't be put off by the list of ingredients. The biggest thing to consider is marinating the chicken; once that's done, the curry itself is a doddle to make. The dhal and rice are the icing on the cake but you could just get away with making the curry.


  • For the marinade

  • For the sauce

  • For the dahl


  • 1.

    Marinate the chicken breast with the marinade ingredients for a couple of hours before cooking.

  • 2.

    Seal the chicken breasts in a hot pan with olive oil and place in the oven at 200 degrees celcius until cooked (approx 8 to 11 minutes).

  • 3.

    For the coconut curry sauce, place all the ingredients into a blender and blitz until smooth. Add the peanut oil to the pan, add the ingredients and cook slowly for 4-5 minutes. Then add the coconut milk and bring to the boil and simmer. Reduce down until a creamy consistency is attained.

  • 4.

    To make the dhal, pan fry the shallots, garlic and cumin until softened. 

  • 5.

    Add the red lentils, then pour in the vegetable stock. Bring to the boil and simmer for approx 20-30 minutes until the liquid has evaporated.

  • 6.

    To make the fragrant rice, put the rice and spices in a pan with double the amount of water to rice. Season and bring to boil and simmer until cooked.

  • 7.

    To serve, place the rice into a greased mould and turn out onto the plate.

  • 8.

    Slice the chicken into three, place around the rice and spoon over a generous amount of the curry sauce.  Serve the dhal as a side dish.

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Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Chicken Curry with Dahl and Fragrant Rice.


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Posted by Scott119Report
pretty ordinary dahl recipe