Tomato Daal with Chicken

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.

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Tomato Daal with Chicken
From 'Lean in 15' by Joe Wicks
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Rating: 0
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Courses Main
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Courses Main
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak the peas in some warm water for about 20 minutes.
  2. Melt 1tbsp of the coconut oil in a large saucepan and fry the cumin seeds and bay leaf for about 30 seconds.
  3. Add the onion and cook for another 2-3 minutes before adding the garlic, chillies and ginger.
  4. After 1 minutes, add the turmeric and garam masala and stir for around 30 seconds.
  5. Throw in the tomatoes and chicken stock, bring to the boil and then add in the soaked (and drained) split peas.
  6. Simmer for around 40 minutes, stirring regularly and adding extra water if necessary.
  7. 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.
  8. Stir the coriander through the cooked daal and top with the chicken to serve.
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