Chicken Dhansak

Chicken Dhansak is a rich, comforting curry that beautifully balances sweet, sour, and gently spiced flavours. The lentils add natural creaminess and body. For a long time, this was my go-to curry when I visited my local Indian restaurant. I just love the flavour combination of hot, sweet and sour. This is a great dinner you will go back to again and again. I hope you love it too! (If you can get it, Kashmiri chilli powder is great to use here.) Please note prep time includes lentils soaking time.

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Ingredients

dried red lentils 80 g
onion 1 (diced)
chicken thighs 500 g (chopped)
ginger & garlic paste 1 tbsp
garam masala 1 tbsp
ground turmeric 1 tsp
chilli powder ½ tsp
chicken stock cube 1 (boiled)
tomato purée 1 tbsp
chopped tomatoes 400 g
basmati microwave rice 2
sugar 1 tsp
lemon to taste (juice)
fresh coriander 1 (chopped)

Method

Soak the lentils

Soak the dried red lentils in a bowl of cold water for 20 minutes then drain and set aside.

Cook the curry

Whilst the lentils are soaking, dice the onion and chop the chicken thighs into bite-sized pieces.
Fry the onion in a couple of tablespoons of oil along with a pinch of salt, this will take around 20 minutes, cooking over a gentle heat until the onions take on a beautiful dark caramelised colour.
Add in the ginger & garlic paste, garam masala, ground turmeric and chilli powder, and cook for a further two minutes.
Make up the chicken stock cube with 200ml boiling water. Mix the tomato purée with 100ml boiling water.
Drain the lentils then add them to the pan with the chicken, tomato purée, chopped tomatoes and chicken stock then cover and simmer for 20 minutes until thickened.

Cook the rice

Cook the basmati microwave rice according to the packet instructions.

Finish the dish & Plate Up

Finally add the sugar and lemon juice to taste.
Garnish with some chopped fresh coriander then serve with a portion of the rice.

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