Enjoy this hearty, warming, flavoursome curry served with fresh made naan bread!
Dahl chicken :
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.
Add the curry leaves and continue to fry.
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.
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.
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.
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.
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 :
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.
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.
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.
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.
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.
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.
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.
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 analysis per serving (4 servings)
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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