Chicken Tikka Masala Skewers & Coconut Spinach Dahl
Ingredients
Bottom of pot
- 1 tbsp sunflower oil
- 1 onion, peeled, finely diced
- 1 tbsp curry powder
- 2 tsp garam masala
- 2 garlic cloves, peeled, minced
- ½ tsp ground black pepper
- 10oz red lentils
- 15fl. oz hot vegetable stock
- 1 can (14fl. oz) coconut milk
- 2 tbsp tomato pureé
- 7oz baby spinach leaves
On the tray
- 22oz skinless, boneless chicken thighs, cut into 3cm chunks
- 4 tbsp tikka masala paste
- 5fl. oz natural yogurt
- Juice of ½ lemon
- Salt, as desired
- 4 wooden kebabs
Toppings
- 0.4oz coriander, roughly chopped
- Natural yogurt
Instructions
Step 1
Thread chicken onto 4 skewers
Step 2
In a shallow dish, add tikka masala paste, yogurt, lemon juice and salt as desired. Stir to mix together. Add chicken skewers into dish and rotate skewers so they are fully coated in marinade. Cover and chill in refrigerator for 2 to 8 hours
Step 3
Flip the SmartSwitch to AIR FRY/HOB. Select SEAR/SAUTÉ, set to 3 and select START/STOP to begin cooking. Add oil to the pot and preheat for a few minutes with lid open. Then add onion and cook for 5 minutes until soft. Add spices and garlic and sauté for one minute to release the flavour. Stir in lentils, stock, coconut milk, tomato pureé and season as desired. Then top with spinach and press down so it is partially submerged. Select SEAR/SAUTÉ to end cooking
Step 4
Pull out the legs on the Cook && Crisp tray, then place tray in the top position in the pot
Step 5
Add the chicken skewers, shaking off excess marinade to the tray
Step 6
Close the lid and flip the SmartSwitch to RAPID COOKER
Step 7
Select SPEEDI MEALS, set temperature to 190˚C and set time to 15 minutes. Select START/STOP to begin cooking, (the unit will steam for approx. 6 minutes, before countdown timer begins)
Step 8
When cooking is complete, transfer chicken skewers to a plate. Then use silicone-tipped tongs to grab the centre handle and remove the tray from the unit. Stir dahl and serve with chicken skewers. Garnish with coriander and yogurt