Chicken Dhansak


This recipe is taken from the SW Fakeaway book, although it was a lamb Dhansak using cubed lamb leg steaks.


100g dried red lentils
2 or 3 carrots peeled cut into chunks
2 onions peeled and thinly sliced
400g chopped tomatoes
1 tsp turmeric
1 tbsp ground cumin
2tsp ground coriander
2 tsp finely crushed cardamom seeds
Fry light
4 chicken breasts
2 tsp grated ginger
6 cloves garlic
3 red chilli
2 tsp garam masala
4 tbsp chopped coriander


Put lentils carrots onions and tomatoes in a pan with the turmeric, ground cumin, ground coriander, and cardamom seeds. Add enough water to cover lentils and veg. Simmer gently for about 25 mins til lentils are tender.

Spray light into pan place on medium high heat, brown chicken in batches, add ginger, crushed garlic, and red chillies. Cook for a few minutes then add to lentil mixture with 198ml of water.

Cover and simmer for about 45 mins or so (longer if using Lamb) remove cover for final 20 minutes. Stir in garam masala and chopped coriander.

Sprinkle chopped coriander over the top to make it look pretty and serve on a bed of rice.






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