Curried Chicken Breasts
with Coconut Dal & Tender-Crisp Bok Choy
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
A velvety dal, made with red lentils and coconut curry sauce, doubles down on the heartiness and the deliciousness in a protein-packed meal. It’s topped with slices of seared chicken rubbed in mellow spices, and sided with sautéed bok choy for tender-crisp bites.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 340g Bok choy tips
- 1 Lime
- 1 Garlic clove
- 60ml Coconut curry sauce
- 200g Red lentils
- 16g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Mustard, Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
4 g
Sodium
680 mg
Total Carb
76 g
Sugars
4 g
Protein
66 g
Fibre
14 g
Preparation
Mise en place
- Remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Halve the lime; juice ½ and quarter the remaining ½.
- Mince the garlic.
Make the dal
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the lentils, coconut curry sauce, 3 cups water (double for 4 portions), ⅔ of the spices and S&P; bring to a boil.
- If the lentils are drying out, add ½ cup to ⅔ cup water.
- Reduce to a simmer and cook, stirring occasionally, 20 to 25 min., until the lentils have softened.
- Add the lime juice; stir well.
Cook the chicken
- Pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
- Wipe out and reserve the pan.
Cook the bok choy
- In the same pan, heat a drizzle of oil on medium-high.
- Add the bok choy and sauté, 2 to 3 min., until beginning to soften.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P.
Plate your dish
- Divide the dal between your bowls.
- Top with the chicken.
- Serve the bok choy on the side.
- Garnish with the lime wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
