Indian chicken Dal

Bo Carpenter
very easy
3.7 24
A protein-laden stew that can work wonders: A pinch of cumin stimulates the digestion, ginger and turmeric have anti-inflammatory effects.
45 mins
45 mins


Servings: 4
  • 600 g Chicken filet
  • 1 Onion
  • 1 piece (à ca. 2 cm) Ginger
  • 1 green chili pepper
  • 2 TABLESPOONS flaked almonds
  • 7-10 Tbsp salt, pepper, ground cumin, coriander and turmeric
  • 250 g red lentils
  • 2 Bay leaves
  • 1/2 Organic Orange
  • 1 TABLESPOON Chicken broth (instant)
  • 75 g Baby Spinach


  1. 1

    Wash the meat, dab dry and cut into cubes of about 2 cm. Peel onion and ginger and dice finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop.

  2. 2

    Roast the almonds in a large pot without fat, take them out. Heat the oil in the pot. Brown the meat in it in 2 portions. Season with salt and pepper and take out. Sauté onion and ginger in hot frying fat. Fry 2 tsp. cumin, 1 1⁄2 tsp. coriander and 1⁄2 tsp. turmeric briefly. Add meat, lentils, chili, bay leaf, orange peel, about 1 l water and broth and bring everything to the boil. Cover and simmer for 15-20 minutes.

  3. 3

    Sort the spinach, wash, drain and cook briefly. Season to taste and sprinkle with almonds. Serve with pappadums, tomato salad, mango chutney and yoghurt.

  4. 4

    TIP: It becomes even more authentic with curry leaves instead of laurel. They have a fresh, spicy aroma with a hint of orange and are available in the Asian shop.

  5. 5

    TIP: There is more ...For example a fresh salad made from tomatoes rich in lycopene and therefore antioxidant. Wash 3 tomatoes and 1 spring onion and dice finely. Season with 2-3 stems of chopped coriander, 2 tablespoons lime juice, salt and pepper.

Nutrition Facts

450 kcal
32 g
10 g
54 g