Chicken Dhansak
A British curry-house dish of chicken, lentils and red chilies, seasoned with ginger and coriander and simmered on the stove. Serve with boiled rice and a good chutney.
2 hr · Serves 4 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 100 min · 120 min total
- hard
- 1
Cut chicken breasts in two and sever the legs at the joint. With the salt mash the ginger and garlic to a pulp.
- 2
In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreek seeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
- 3
In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes.
- 4
Add the water, bring to the boil and simmer covered for 20 minutes. Turn off the heat. Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
- 5
Heat the oil in another pan and fry the onions till just golden. Add the turmeric and garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
- 6
Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes. Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
- 7
Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
- 8
Dissolve the tamarind in a little hot water and add this to the pan cook for 3 minutes. Serve with boiled rice and a good chutney.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
