One-Pan Coconut Dahl with Coconut Chicken Skewers
Ingredients
For the Coconut Dahl
- 1 tbsp olive oil
- 1 small brown onion, finely diced
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 1/2 cups red lentils, rinsed
- 2 handfuls baby spinach leaves
- 400ml can coconut milk
- 400g can chopped tomatoes
- 2 cups vegetable or chicken stock
- Salt, to taste
- 1–2 tsp lime juice, to finish
- Fresh coriander, to serve
- Flatbread or rice, to serve
For the Coconut Chicken Skewers:
- 500g chicken thighs, cut into bite-sized pieces
- ½ cup coconut milk
- 2 garlic clove, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1 tsp olive oil
- 1 tsp lime juice
- Bamboo or metal skewers
The Origins
Dal, a staple of Indian cuisine, is essentially a lentil stew that's been enjoyed for thousands of years across South Asia. It’s known for for its simplicity, versatility, and incredible depth of flavour created by slow cooking spices, lentils, and aromatics together.
On the other side of the plate, coconut chicken skewers are inspired by tropical flavours often found in Southeast Asian and Indian coastal cooking. Marinating chicken in coconut milk and warming spices like cumin, turmeric, and curry powder tenderises the meat and infuses it with subtle, aromatic notes.
Together, these two dishes create a fusion meal that is perfect for weeknights or impressing guests.
Tips for Making the Best Coconut Dal
Toast your spices: Cooking your turmeric, cumin, and curry powder briefly in oil before adding the lentils helps release their essential oils, deepening the flavour.
Rinse lentils well: This removes excess starch and helps your dal cook up creamy but not gloopy.
Simmer gently: Let your dhal cook low and slow. Stir occasionally to prevent sticking and to check the consistency. If it gets too thick, add a splash of vegetable stock or water.
Fresh lime juice is key: Adding acidity at the end brightens the whole dish, balancing the creaminess of the coconut milk.
Fresh herbs: Don’t skip the coriander! It adds a fresh, herbaceous note that lifts the entire dish.
How to Nail the Coconut Chicken Skewers
Marinate for at least 30 minutes: This gives the chicken time to soak up all those fragrant flavours and keeps it juicy when cooked.
Use thigh meat: It’s more forgiving and stays tender and moist compared to breast.
Grill or pan-fry: Either works well, just get a nice char on the edges for that smoky flavour.
Serve hot: The skewers are best enjoyed straight off the grill while juicy and tender.
Directions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent - about 5 minutes.
- Add the garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Stir in the turmeric, cumin, and curry powder, toasting the spices for about 1 minute to release their aroma.
- Add the red lentils, coconut milk, tomatoes and vegetable stock. Stir to combine.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Add the spinach, stirring it through the dal, and cook for another 5–10 minutes until the lentils are tender, the spinach has wilted and the dhal has thickened.
- Season with salt to taste. Remove from heat and stir in the lime juice.
- In a bowl, combine the coconut milk, garlic, ground cumin, turmeric, curry powder, olive oil, and lime juice. Mix well.
- Add the chicken pieces to the marinade, tossing to coat evenly. Cover and refrigerate for 30 minutes (or up to 2 hours).
- Preheat a pan over medium-high heat. Thread the marinated chicken pieces onto bamboo or metal skewers.
- Cook the skewers for about 4–5 minutes per side, or until the chicken is cooked through.
- Serve the skewers hot with the coconut dhal and your choice of flatbread or rice.
Ingredients
For the Coconut Dahl
- 1 tbsp olive oil
- 1 small brown onion, finely diced
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 1/2 cups red lentils, rinsed
- 2 handfuls baby spinach leaves
- 400ml can coconut milk
- 400g can chopped tomatoes
- 2 cups vegetable or chicken stock
- Salt, to taste
- 1–2 tsp lime juice, to finish
- Fresh coriander, to serve
- Flatbread or rice, to serve
For the Coconut Chicken Skewers:
- 500g chicken thighs, cut into bite-sized pieces
- ½ cup coconut milk
- 2 garlic clove, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1 tsp olive oil
- 1 tsp lime juice
- Bamboo or metal skewers
The Origins
Dal, a staple of Indian cuisine, is essentially a lentil stew that's been enjoyed for thousands of years across South Asia. It’s known for for its simplicity, versatility, and incredible depth of flavour created by slow cooking spices, lentils, and aromatics together.
On the other side of the plate, coconut chicken skewers are inspired by tropical flavours often found in Southeast Asian and Indian coastal cooking. Marinating chicken in coconut milk and warming spices like cumin, turmeric, and curry powder tenderises the meat and infuses it with subtle, aromatic notes.
Together, these two dishes create a fusion meal that is perfect for weeknights or impressing guests.
Tips for Making the Best Coconut Dal
Toast your spices: Cooking your turmeric, cumin, and curry powder briefly in oil before adding the lentils helps release their essential oils, deepening the flavour.
Rinse lentils well: This removes excess starch and helps your dal cook up creamy but not gloopy.
Simmer gently: Let your dhal cook low and slow. Stir occasionally to prevent sticking and to check the consistency. If it gets too thick, add a splash of vegetable stock or water.
Fresh lime juice is key: Adding acidity at the end brightens the whole dish, balancing the creaminess of the coconut milk.
Fresh herbs: Don’t skip the coriander! It adds a fresh, herbaceous note that lifts the entire dish.
How to Nail the Coconut Chicken Skewers
Marinate for at least 30 minutes: This gives the chicken time to soak up all those fragrant flavours and keeps it juicy when cooked.
Use thigh meat: It’s more forgiving and stays tender and moist compared to breast.
Grill or pan-fry: Either works well, just get a nice char on the edges for that smoky flavour.
Serve hot: The skewers are best enjoyed straight off the grill while juicy and tender.
Directions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent - about 5 minutes.
- Add the garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Stir in the turmeric, cumin, and curry powder, toasting the spices for about 1 minute to release their aroma.
- Add the red lentils, coconut milk, tomatoes and vegetable stock. Stir to combine.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Add the spinach, stirring it through the dal, and cook for another 5–10 minutes until the lentils are tender, the spinach has wilted and the dhal has thickened.
- Season with salt to taste. Remove from heat and stir in the lime juice.
- In a bowl, combine the coconut milk, garlic, ground cumin, turmeric, curry powder, olive oil, and lime juice. Mix well.
- Add the chicken pieces to the marinade, tossing to coat evenly. Cover and refrigerate for 30 minutes (or up to 2 hours).
- Preheat a pan over medium-high heat. Thread the marinated chicken pieces onto bamboo or metal skewers.
- Cook the skewers for about 4–5 minutes per side, or until the chicken is cooked through.
- Serve the skewers hot with the coconut dhal and your choice of flatbread or rice.
Helpful Tips
Storage
Substitutions
Serving Suggestions
This meal is best served with basmati rice or warm flatbreads to mop up the creamy dhal. A simple side salad or steamed greens can add freshness and crunch.
Watch How to Make It
