Chicken Dhansak Recipe
Try this unique and delicious main course combination of chicken cooked with split yellow or red lentils. Cooked with the fresh flavors of ginger, garlic and tomatoes, this is a signature dish for your evening dinners or formal social meets. While the lentils are boiled and cooked separately with onions, the overall curry is enriched with the special Mr Huda’s curry paste
. Garnished with finely chopped fresh coriander leaves, this dish goes perfectly with roasted garlic naan, chapatti or simply steamed rice.
- 3-4 cups of water, for cooking lentils
- 1 tablespoon Vegetable oil
- A pinch of salt and turmeric powder
- 150g split yellow/red lentil
- 1 tablespoon ghee
- 4 medium garlic cloves (fresh or paste)
- 7 tablespoon veg /olive oil
- 8-10g of ginger (fresh or paste)
- 1 finger green chili
- 2 medium onions (225g),
- 1 tomato (fresh or tin)
- 1/2 small green pepper
- 1-2 bay leaves
- 450g boneless chicken, (cut into small cubes)
- 1/2 teaspoon turmeric powder
- 7 teaspoon (50g) of Mr Huda’s curry paste
- 2 tablespoon of lemon juice
- 4 level teaspoon white sugar
- 2 level teaspoon Chilli powder (to your taste)
- 1-2 finger green chili
- Fresh coriander
- Heat some water in a deep saucepan and add a tablespoon of oil along with some salt and turmeric powder. Once the water starts boiling, add the washed lentils and chopped onions and let it boil till the lentils turn soft. Keep stirring occasionally.
- Once the lentils have softened, drain the excess water and keep aside.
- Heat some ghee in a medium sized dish and fry some garlic. As they turn golden brown, add the cooked lentils. Let them cook for 5-10 minutes. Keep aside.
- For preparing the curry, heat some oil in a deep pan and add ginger, garlic and green chilies. Once the garlic starts to turn brown, add the chopped onions and tomatoes and let them cook. Stir and add the green peppers along with some finely chopped coriander.
- Pour some water and sprinkle some salt and turmeric powder. Stir and let it cook covered for 15-20 minutes, stirring occasionally. Once the vegetables are cooked, remove from flame and with the help of a blender, render it to a fine puree. Adjust the salt levels, as per taste and keep aside.
- In a separate pan, heat around 2-3 tablespoons of oil. Once hot, add the crushed garlic and bay leaves and let it fry.
- Mix in the remaining chopped onions and sprinkle some salt. Cook while stirring till the onions become translucent.
- Add in the Mr Huda’s curry paste, sugar, Chilli powder and some lemon juice (as needed). Cook for another couple of minutes and then add the prepared vegetable curry blend.
- Mix well to combine and then add the chicken followed by the cooked lentils. Pour some hot water and bring it to boil over high flame. As it starts to boil, reduce the heat and let it cook over low flame till the chicken reaches its desired level of doneness.
- Once the chicken is cooked, sprinkle some chopped coriander and remove from flame. Let it rest for 101-5 minutes and then serve hot. Strain any extra oil before serving.
- Whip some cream with a pinch of sugar and salt. Once peaks are formed, mix it with the final prepared dish.
- Along with lentils, we could also add some cooked (or boiled) and roughly mashed chickpeas