Spinach dhal with chicken
Marinate 2 skinless chicken breasts in
3 tbsp natural yogurt, juice 1 lime and
1 crushed garlic clove for 20 mins. Grill
for 7-8 mins each side. Shred the chicken
and serve with the dhal instead of paneer.
Boil lentils for 8-12 mins, then drain.
Meanwhile, heat the oil in a pan and
gently cook the garlic, ginger and garam
masala for 2-3 mins. Reserve 2 tbsp of
the coconut milk, add the rest to the pan
with the lentils and simmer for 5 mins.
Heat grill to high. Arrange the cubed
paneer on a foil-lined baking sheet and
grill for 5 mins, turning once, until golden.
Stir spinach into lentil mix and gently
cook until just wilted. Divide between
bowls, then top with the paneer and
reserved coconut milk. Scatter over
coriander and serve with naan bread.