Done in one: Baked red curry chicken and coconut dhal 

An all-in-one curry that is big on spiced-up flavour and goodness but light on effort. Where do we sign up?

SERVES 6

• 2 tbsp extra virgin olive oil
• 2 onions, sliced
• 2 tbsp finely grated ginger
• 1 mild red chilli, sliced
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 tsp ground turmeric
• 500ml good-quality chicken stock
• 400ml can coconut milk
• 125ml water
• 400g split red lentils
• 6 stalks kale (170g), stems removed and leaves roughly chopped
• sea salt and cracked black pepper
• coriander leaves and lime wedges, to serve

RED CURRY CHICKEN 

• 75g red curry paste
• 125ml thick coconut cream
• 6 x 145g small chicken thighs on the bone, skin-on

• Preheat oven to 240C/ 220C fan/gas 9. To make the red curry chicken, mix the curry paste and coconut cream together and spread over the skin of the chicken. Set aside.
• Heat a large, deep, round ovenproof frying pan over medium-high heat. Add the oil and onions and cook, stirring occasionally for 7 minutes, or until golden. Add the ginger, chilli, cumin, coriander and turmeric and cook for 1 minute.
• Add the stock, coconut milk, water and lentils to the pan and bring to a simmer. Fold the kale through and sprinkle with salt and pepper.
• Arrange the chicken over the lentils and place the pan in the oven. Bake uncovered for 40 minutes or until the chicken is golden and cooked through. Top with coriander and serve with lime wedges.

TIP You can remove the skin from the chicken if you prefer.