Master of speedy dinners, this is one of Joe Wick’s high carbohydrate, or ‘post-workout’ meals. It takes a bit longer than his standard 15 minutes, but it’s worth it all the same! I dish mine up with some extra green veggies.
Prep Time | 15 minutes |
Cook Time | 45 minutes |
Servings |
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Ingredients
- 500 g yellow slip peas
- 1 1/2 tbsp coconut oil
- 1 tsp cumin seeds
- 1 fresh bay leaf or 2 dried
- 1 large red onion diced
- 4 cloves garlic finely chopped
- 2 red chillies diced
- 5 cm ginger diced
- 1/2 tsp ground turmeric
- 1 tbsp garam masala
- 5 large tomatoes roughly chopped
- 200-250 ml chicken stock
- 2 x 260g skinless chicken breast fillets sliced into 1cm strips
- salt and pepper
- Bunch of coriander leaves roughly chopped
Ingredients
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Instructions
- Soak the peas in some warm water for about 20 minutes.
- Melt 1tbsp of the coconut oil in a large saucepan and fry the cumin seeds and bay leaf for about 30 seconds.
- Add the onion and cook for another 2-3 minutes before adding the garlic, chillies and ginger.
- After 1 minutes, add the turmeric and garam masala and stir for around 30 seconds.
- Throw in the tomatoes and chicken stock, bring to the boil and then add in the soaked (and drained) split peas.
- Simmer for around 40 minutes, stirring regularly and adding extra water if necessary.
- When the daal is ready, melt the remaining coconut oil in a frying pan and cook the chicken, seasoning with some salt and pepper. After about 3 minutes, check to see if the chicken is cooked and if not, cook a little longer until it is white all the way through.
- Stir the coriander through the cooked daal and top with the chicken to serve.
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