Dhansak
Cuisines
Cooking Instructions
Cooking: 40 minutes
Notes:
Boneless chicken thighs can be used instead of chicken breasts for extra succulence during slow simmering.
Adjust the hot chilli powder to increase or reduce the level of spice according to your taste.
Simmering the curry uncovered for the final few minutes helps thicken the sauce further if needed.
Caramelise Onions
Heat the vegetable oil in a large frying pan over medium heat. Add the diced onion and cook for 10 minutes, stirring frequently, until softened and lightly caramelised.
Seal Chicken and Spices
Add the chopped chicken breast to the pan along with the mild curry powder, ground turmeric, garam masala, ground cumin, ground fenugreek, ground coriander, hot chilli powder, salt, garlic, and ginger. Stir well to coat the chicken in spices and cook for 5 minutes until sealed.
Simmer Lentil Curry
Stir in the tomato puree, honey, red lentils, passata, chicken stock, and pineapple juice. Bring the mixture to a boil, then reduce heat, cover, and simmer gently for 25 to 30 minutes until the lentils are completely soft and the sauce thickens, stirring occasionally.
Add Pineapple and Serve
Stir in the pineapple chunks and cook uncovered over medium heat for 5 minutes until heated through. Remove from heat, garnish with fresh chopped coriander, and serve hot with basmati rice.
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Ingredients
| Vegetable Oil | 2 tbsp |
| Onion | 1 |
| Chicken Breasts | 500g |
| Tomato Puree | 2 tbsp |
| Honey | 1 tbsp |
| Red Lentils | 100g |
| Passata | 400ml |
| Chicken Stock | 480ml |
| Pineapple Juice | 120ml |
| Pineapple Chunks | 225g |
| Garlic | 2 cloves |
| Ginger | 2 tsp |
| Mild Curry Powder | 2 tbsp |
| Turmeric | 1 tsp |
| Garam Masala | 1 tsp |
| Ground Cumin | 1 tsp |
| Ground Fenugreek | 1 tsp |
| Ground Coriander | 2 tsp |
| Hot Chilli Powder | ¼ tsp |
| Salt | ½ tsp |
| Fresh Coriander | 2 tbsp |
