Enjoy this hearty, warming, flavoursome curry served with fresh made naan bread!


  • Dahl chicken

  • 4 tbsp vegetable oil

  • 2 whole dried red chillies, torn apart and seeds removed

  • 2 long green finger chillies, finely chopped

  • 2 onions, finely chopped

  • 5cm/2” piece ginger, peeled and finely chopped

  • 6 garlic cloves, finely chopped

  • 1 tbsp picked and finely chopped curry leaves

  • 1 tsp hot red chilli powder

  • 1 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp turmeric

  • 300ml/11floz chicken stock

  • 250g/9oz red lentils, rinsed then soaked in 250ml/8floz water for 15 minutes

  • 1 tsp sea salt

  • 40g/21/2 oz butter

  • 6 boneless skinless chicken thighs, cut into chunks

  • 1 x 200g/7oz tinned tomatoes

  • 1 tbsp tamarind paste

  • 1 tbsp dark brown soft sugar

  • 1 small bunch coriander, roughly chopped

  • 2 tbsp mint leaves, roughly chopped

  • Chilli paneer

  • vegetable oil, for shallow frying

  • 450g/1lb paneer, cut into thin strips about 1cm wide 3cm long

  • 50g/2oz pine nuts

  • 4 long green finger chillies, finely sliced

  • 8 garlic cloves, finely diced

  • 5cm/2” piece ginger, peeled and finely diced

  • 1 red onion, finely sliced

  • 1 green pepper, finely sliced

  • 1 long red pepper, finely sliced

  • 50ml/2floz white wine vinegar

  • 75ml/3floz light soy sauce

  • 250ml/9floz chicken stock

  • 3 spring onions, finely sliced

  • 1 tbsp corn flour, mixed with 3 tbsp cold water

  • 2 tbsp coriander, roughly chopped

  • Naan

  • 450g/1lb plain flour

  • 2 tsp dried fast action yeast

  • 1 tsp baking powder

  • 1 egg

  • 1 tsp caster sugar

  • 1 pinch sea salt

  • 150ml/5floz natural yoghurt

  • 150ml/5floz milk

  • 50g/2oz melted butter


  • Dahl chicken :

  • 1.

    Heat a large sauté pan until hot, add half the oil and the dried chillies and fry for 1 minute, then add the green chillies and onion and sauté for 3-4 minutes until lightly coloured.

  • 2.

    Add the curry leaves and continue to fry.

  • 3.

    Mix the chilli powder, ground cumin, coriander and turmeric together in a small bowl with 150ml/5floz of the chicken stock to form a paste. Add to the pan and cook until you see the oil separate out – another 2-3 minutes.

  • 4.

    Add the lentils and the soaking water and bring to the boil, add the salt, cover with a lid and simmer for 5 minutes. Add the butter, cover once more and continue to simmer while you cook the chicken.

  • 5.

    Heat a separate sauté pan until hot, add the rest of the oil and the chicken and sauté for 3-4 minutes until coloured and nearly cooked.

  • 6.

    Add the lentils to the chicken pan along with the tinned tomatoes and rest of the chicken stock. Cook for another 5-10 minutes until the chicken is cooked through and the lentils tender.

  • 7.

    Stir in the tamarind, brown sugar, coriander and mint and check the seasoning. Add a little more stock if it becomes to thick.

  • Chilli paneer :

  • 1.

    Heat a wok until hot, then add enough oil to cover the base by 2.5cm/1”. Heat until just shimmering then add the paneer in batches and fry until golden brown. Drain each batch into a sieve set over a bowl.

  • 2.

    Discard the majority of the oil, leaving enough to just coat the bottom of the wok. Add the pine nuts, chilli, ginger and garlic and stir fry for 2 minutes.

  • 3.

    Add the red onion and peppers and stir fry for another 2 minutes then add the vinegar, soy and chicken stock and bring to a simmer.

  • 4.

    Add the spring onions and simmer until for 1 minute then whisk in the cornflour paste and cook until just thickened. add the paneer and stir through then finish with the coriander.

  • Naan :

  • 1.

    Place the flour into a food mixer fitted with a dough hook, or large bowl with the yeast and baking powder, then add the egg, sugar and salt. Mix together then add the yoghurt and milk and mix to a soft dough.

  • 2.

    Set aside to rise for 1 hour then knead briefly until smooth and divide into 6 balls. Cover and set aside to rise in a warm place for another 1 hour.

  • 3.

    Preheat the oven to as high as it will go. Place a heavy baking tray or pizza stone in the oven and allow to heat.

  • 4.

    Stretch the dough to an oval shape then place into the oven and bake for 4-5 minutes until risen and golden brown. Brush with the melted butter and serve with the curries.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1927kj
  • Fat Total 84g
  • Saturated Fat 22g
  • Protein 114g
  • Carbohydrate 182g
  • Sugar 28g
  • Sodium 2307mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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