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Roast Chicken Dal

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (55 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 1 1/2 teaspoons canola oil
  2. 1 small onion, minced
  3. 2 teaspoons curry powder
  4. 1 (15 ounce) can lentils, rinsed
  5. 1 (14.4 ounce) can diced tomatoes, preferably fire-roasted
  6. 2 pounds roasted chicken, skin discarded, meat removed from bones and diced
  7. 1/4 teaspoon salt, or to taste
  8. 1/4 cup low-fat plain yogurt

Nutrition Info

Per Serving

  • Calories: 415 kcal
  • |
  • Carbohydrates: 21 g
  • |
  • Dietary Fiber: 9 g
  • |
  • Fat: 18 g
  • |
  • Protein: 40 g
  • |
  • Sugars: 6 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes. Add curry powder and cook, stirring, until combined with the onion and intensely aromatic, 20 to 30 seconds. Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through. Remove from the heat and stir in yogurt. Serve immediately.

Yield: 4 servings

3. Still Hungry?

A dal is traditionally a lentil side, often the accompaniment for curry. Here, combined with roast chicken (or rotisserie chicken), it moves from the side of the plate to its center for a quick lunch or an easy weeknight dinner.

Notes:

To Cook Lentils

Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

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Average (55 Ratings): 3.5 out of 5 stars

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5 reviews

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  • Loved it!!

    jickers01 - February 24, 2009 11:33:51 AM PST
    This recipe was very good! However, I did change some things to it. I used boneless, skinless chicken breast and cooked it with the onion. Then added the curry to the chicken and onions when the chicken was cooked. I did not use the canned lentils because there are none in my local store. I used dried and put them in a [profane] pot over night. Worked beautiful! We simply loved the dish!

    3 of 3 found this review helpful.

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  • RusaP - February 17, 2009 02:07:48 PM PST
    Loved the idea of a quick and healthy meal with indian flavor. My suggestion to purists (e.g. Why so complicated?) is that all the tedious rituals like overnight soaking do not give you adequate return on your labor (not to mention the hassle of planning a meal a day in advance which these purists take for granted).
    I will try this today and hope you will continue with publishing innovative recipes even if it upsets the purists.
    Thanks

    1 of 1 found this review helpful.

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  • OMG---DISGUSTING

    prettytiffanybrown - May 12, 2009 12:41:59 PM PST
    OMG--OMG----Ugh--Ewww---No self respecting Indian would try this recipe---DISGUSTING!!

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  • why so complicated?

    we - February 16, 2009 05:44:12 PM PST
    This was a little ridiculous and made me shudder. If you want Indian food, pick a simple chicken curry recipe, or a simple dal (lentil) recipe. But mixing roasted chicken with lentils is an embarrassment to Indian cooking. Not to mention, overly complicated and wasteful.
    Also in general, do not separate the chicken from the bones - it improves the flavor. And do not get lentils from a can. Simply use American lentils which are cheap and found in the super market aisle. Soak them overnight to soften them or use a crockpot, or pressure cooker.

    2 of 5 found this review helpful.

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