Special Equipment

Oven Ceramic Dish
Frypan
Medium Sized Saucepan

For the Dhal

Prep Time: 1 hour
Cooking Time: 45mins

Ingredients

1 and 1/2 cup of Red Lentils, rinsed and soak in water for 1 hour
1 Onion, diced
1 Carrot, diced
1 Tomato, cut into small pieces
2 Garlic cloves
1 teaspoon of chopped Ginger
2 fresh Coriander stalks, chopped finely
1 teaspoon of Butter
1 teaspoon of ground Turmeric*
1 teaspoon of ground Coriander*
1 teaspoon of Salt
1/4 teaspoon of White pepper
3 cups of Water

For the Asian Grilled Chicken and Roast Vegies

Prep time: 3 hours (marinating time)
Cooking time: 45 mins

Ingredients:

1/2 a small Butternut Pumpkin, cut into cubes of 3cm in size
1 medium sized red Capsicum, cut into rough pieces
6 Chicken Chops, with skin
1/2 teaspoon of Salt, plus extra
1/2 teaspoon of Brown Sugar
1/4 teaspoon of White Pepper
1/4 teaspoon of ground Turmeric*
1/4 teaspoon of ground Coriander*
1/2 teaspoon of mild Curry Powder*
1/2 tablespoon of light Soy Sauce
1 tablespoon of Oyster Sauce
1 tablespoon of Olive Oil
1 tablespoon of Vegetable Oil
2 cloves of garlic, chopped

Create

Dhal

Drain the water from the Lentils.

Heat up the butter in the Saucepan on low heat, then add the Garlic, Ginger and Onions. Increase to medium heat and cook for a little while until the Onions start to soften. Add the chopped Carrots and Lentils and stir well.

Next add the Water and bring it to the boil. Add the Turmeric powder, Coriander powder, Salt and Pepper. Lastly add the Tomatoes and the freshly chopped Coriander.

Reduce to low heat and allow to cook for the next 45 mins, stirring constantly to ensure that it does not stick to the saucepan. It is ready to serve when the Lentils appear to have ‘split’ and the consistency has thickened. Take off the stove once ready and serve together with the Asian Grilled Chicken.

Create

Asian Grilled Chicken with Roast Vegies

Marinate the Chicken Chops with the Salt, Sugar, White Pepper, ground Turmeric ,Coriander powder, Curry powder, Soy Sauce and Oyster Sauce for 3 hours ahead of cooking time.

When its time to cook – pre-heat the oven to 180C (350F).

Once the oven is hot and ready, the pumpkin pieces will be given a head start by going into the oven for the first 15 mins. Put the pumpkin pieces in a ceramic tray, sprinkle the olive oil and a small sprinkling of salt. Set the timer for 15mins.

Whilst the pumpkin is cooking, heat up the Vegetable Oil in a fry pan and sear the Chicken pieces, skin side first and then the bottom, until a lovely golden colour is achieved. The Chicken does not have to be cooked through as it will then be transferred to the oven dish.

Once the time is up with the pumpkin pieces, add the Chicken pieces, Capsicum and Garlic into the same tray. Cook for the next 30 mins.

Serve together with the Dhal.

Serves 2-3

* Refer to ‘The Asian Pantry’