Chicken Dhansak
Tender chicken in a tangy, sweet and slightly spicy sauce, made lusciously thick and rich with the addition of red lentils.
Ingredients
- 2 tbsp vegetable oil or ghee
- 1 large onion, peeled and finely chopped
- 525g chicken breast, chopped into large chunks (about 3 breasts)
- 2 tbsp mild curry powder (or medium/hot for more heat)
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp hot chilli powder
- 1 tsp ground fenugreek
- 1/2 tsp salt
- 2 garlic cloves, minced
- 2 tsp minced ginger
- 2 tbsp tomato purée
- 1 tbsp honey
- 100g red lentils
- 400ml passata
- 480ml chicken stock
- 435g tinned pineapple chunks in juice
- Basmati rice, to serve
- Fresh coriander, to serve
Instructions
- Heat the vegetable oil in a large lidded saucepan (or large frying pan with a lid) over a medium heat.
- Add the onion and cook, stirring often, for 10 minutes, until softened and lightly caramelised.
- Add the chicken, curry powder, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic and ginger.
- Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.
- Stir in the tomato purée and honey, then add the lentils, passata, chicken stock, and 120ml of the juice from the tinned pineapple.
- Stir everything together, then bring to the boil.
- Turn down the heat, cover and simmer for 25-30 minutes until the lentils have softened. TIP: Give the curry a stir every few minutes to stop the lentils from sticking.
- Add the tinned pineapple pieces and heat through for a further 5 minutes. TIP: Add a splash of water if the curry is looking a little too thick at this stage.
- Serve with basmati rice and top with freshly chopped coriander.