• 100 g coral lentils
  • 1 small cauliflower
  • 2 onions
  • 2 cloves garlic
  • 1 bunch coriander
  • ½ lemon
  • 2 free-range chicken breasts 
  • 1 natural yoghurt or 150 g of natural Skyr 
  • 2 tablespoons curry powder 
  • 400 g crushed tomatoes
  • 20 cl coconut milk
  • Olive oil, 
  • Salt, pepper

Daal of Red Lentils with Chicken and Curry

31.12.2025
  • Recipe

  • Preparation method

    20 minutes + 30 minutes of cooking time

  • Difficulty

    medium

  • Cost

    €

  • Portions

    4

  • 100 g coral lentils
  • 1 small cauliflower
  • 2 onions
  • 2 cloves garlic
  • 1 bunch coriander
  • ½ lemon
  • 2 free-range chicken breasts 
  • 1 natural yoghurt or 150 g of natural Skyr 
  • 2 tablespoons curry powder 
  • 400 g crushed tomatoes
  • 20 cl coconut milk
  • Olive oil, 
  • Salt, pepper

Instructions

  1. Cut the chicken breasts into 2.5 cm cubes.

  2. Mix the yogurt or skyr with 1 tablespoon of curry and the juice of half a lemon. Add salt and pepper.

  3. Coat the chicken pieces and leave to marinate for 20 to 30 minutes.

  4. Meanwhile, cut the cauliflower into small florets, peel and chop the onions and garlic cloves.

  5. Heat a sauté pan with 1 tablespoon of oil.

  6. Sauté the onions, garlic and cauliflower for 5 minutes.

  7. Add the lentils, a tablespoon of curry, the tomatoes and 20 cl of water.

  8. Mix and cook for 20 minutes, until the lentils and cauliflower are cooked.

  9. In a skillet, brown the chicken cubes for 5 minutes on each side.

  10. Slice the bunch of coriander, add 2/3 of them to the dish with the diced chicken and the coconut milk.

  11. Simmer another 5 minutes.

  12. Just before serving, add the remaining coriander.

  13. Serve piping hot with basmati rice.

TIPS :

Daal is an Indian dish. Simple to make and comforting in winter, this recipe is a complete dish, rich in protein, fiber and Vitamin C. For a vegetarian version, put 300 g of coral lentils and accompany the Dahl with rice.

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