One pan, one oven, six people fed. Red curry chicken sits on top of a bed of coconut dhal with kale through it, so the fat renders down and the skin goes crisp while everything underneath gets all that flavour. Nothing to do for the last 40 minutes except let the oven get on with it.
2 tablespoons extra virgin olive oil
2 onions, sliced
2 tablespoons finely grated ginger
1 long red chilli, sliced
½ teaspoon ground cumin
½ teaspoon ground coriander (cilantro)
1 teaspoon ground turmeric
2 cups (500ml) good-quality chicken stock
1 x 400ml can coconut milk
½ cup (125ml) water
2 cups (400g) split red lentils
6 stalks kale (170g), stems removed and leaves roughly chopped
sea salt and cracked black pepper
coriander (cilantro) leaves and lime wedges, to serve
Red Curry Chicken
¼ cup (75g) red curry paste
½ cup (125ml) thick coconut cream
6 x 145g small chicken thighs on the bone, skin-on
Recipe Inspiration: Baked Red Curry Chicken And Coconut Dhal (Donna Hay)
