Coconut curry chicken with lentil & cannellini bean dahl

making the side dish the star of the show !

Time Prep: (24 hours for chicken) cooke time 25 minutes

Serving 2-4 people

Best with: this one is full meal, but if feeling extra peckish serve with rice / naan

Ingredients - Coconut curry chicken

500g Chicken thighs (use tofu for veggie alternative) 3/4 can light coconut milk 2 tsp curry power 1 tsp cumin 1 tsp turmeric Pepper to taste

Ingredients - Lentil Dahl

200g lentils 1 stock cube 1tbsp olive oil 1 can cannellini beans 1 white onion 1 garlic clove 1/4 can coconut milk 3 tsp curry powder 1 tsp cumin 1 tsp garam masala 1 tsp honey 1/4 tsp chilli flakes Salt and pepper to taste

Coriander to garnish

Steps - Coconut chicken

1. Mix spices into coconut milk

2. Cut thicken thighs into half (quarters if you have meaty thighs)

3. Add chicken to marinade and leave overnight (if you can)

4. Next day, when you start the dahl, spread evenly over try and cook for 20-25 minutes 180 degrees

Steps - Lentil & cannellini bean dahl