Mrs. Jackson Cooks

Life through food

Chicken Channa Dhal

on June 11, 2012

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I know, it’s been a while. My new job is being quite demanding, as it my social life! I can’t promise more posts in the near future, but I do promise, whatever I do post will be quality.

Mr J and Kaz were both in need of comfort food. It was post a big weekend (what weekend isn’t one of those at the moment?!) and they were feeling delicate. And so I made Chicken Dhal. As far as I’m concerned there’s nothing more comforting than dhal. We had it with naan. It’s also very healthy and low in fat and calories and all those things so great for the bikini diets – maybe have it with chappattis instead of naans. You can, of course, eat it with rice too.

According to my calories in recipes site, theres 352 calories, so with a naan of about 150 calories, you’ve got a perfect dinner meal at 500 calories. Or just leave out the naan if you’re really going for it!

Channa Dhal is really dried yellow split peas rather than strictly lentils but they still come in the same category.

I found the recipe here and more or less followed it, just adding in mushrooms for more vege, and leaving out the leeks, replacing them with onions. I also added garlic and ginger because they’re great for stomachs and no Indian recipe is without them as far as I’m concerned.

And here’s my version:

Chicken Channa Dhal

Serves 3

  • 100g channa dhal, rinsed
  • 1 tsp coriander seeds
  • 1 tbsp sunflower, vegetable, walnut, peanut oil etc
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • a small piece of fresh ginger, peeled & grated
  • pinch of curry leaves
  • 3 small red chillis, finely chopped (de seed if you don’t want too spicy or replace with 1 large chilli)
  • 1 tsp mustard seeds
  • 2 chicken breasts, chopped into bite size pieces
  • 6-7 closed cup mushrooms, sliced
  • 3 tomatoes, finely chopped
  • 2 tsp amchoor powder (use 1tbsp tamarind puree or lime juice instead if you don’t have)
  • 1 tsp chilli powder
  • salt & pepper
  • handful of chopped fresh coriander
  1. Boil the dhal in plenty of water until cooked through – this takes about 20-25 minutes (channa dhal takes longer – you can tell when its done when the middle goes from opaque to more transparent and they double up in size). Then drain and set aside until needed.
  2. Meanwhile, toast the coriander seeds until they start to pop. Then tip into a pestle and mortar and grind to a rough powder
  3. Heat the oil in a large saucepan or wok. When it’s hot add the onion, garlic, ginger, curry leaves, fresh chillis, coriander seeds and mustard seeds. Fry for a few minutes until the onion starts to brown and the mustard seeds pop.
  4. Then add the chicken and mushrooms and cook until the chicken whitens on the outside.
  5. Add the tomatoes, amchoor powder, salt & pepper to taste and chilli powder.
  6. Reduce the heat and dry fry, stiring constantly until the chicken is cooked through – about 7 minutes.
  7. Add the cooked lentils and the coriander and stir through for a minute.
  8. Serve immediately with naan or chappattis.
  9. Enjoy 🙂

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