Chicken dhansak
Make chicken go further with this Parsi curry where lentils create a hearty, creamy texture. It also has sweet and sour flavour notes
- Preparation:
- Cooking:
- Total:
- Serves: 5 persons
Ingredients
- 2tbsp neutral-tasting oil (such as rapeseed), or ghee
- 1large onion , finely chopped
- 1cinnamon stick
- 1tsp cumin seeds
- ½butternut squash , peeled and cut into cubes
- 1tsp finely chopped garlic
- 400g chicken breast or thigh, cut into cubes
- 1tsp ground turmeric
- 1tsp ground coriander
- 1tsp Kashmiri chilli powder
- 1tbsp tomato purée
- 150g can red lentils , drained and rinsed
- 400g can chopped tomatoes
- 1-2 tbsp tamarind paste , or to taste
- 1tsp dried fenugreek leaves
- squeeze of lemon juice , to serve
- handful of chopped coriander , to serve
Instructions
Step 1
Heat the oil or ghee in a large, heavy-based pan over a medium heat and cook the onions and cinnamon stick for a few minutes until the onions start to brown. Add the cumin seeds and mix well.Step 2
Tip in the squash and continue to cook for a few minutes more, then add the garlic and cook for 1 min. Stir in the chicken and brown for a few minutes, then add the turmeric, ground coriander, chilli powder and tomato purée, stirring to coat the chicken in the spices.Step 3
Tip in the lentils and canned tomatoes, swilling out the tomato can with water twice and adding this, too. Season with salt to taste and bring to a simmer.Step 4
Add the tamarind to taste, crumble in the fenugreek leaves and stir to combine. Cover and cook for 20 mins more, stirring halfway through.Step 5
Uncover and cook for a few minutes more until the curry has reduced to your desired consistency – the longer it cooks, the thicker it will become, as the lentils will break down into the sauce. Squeeze in a splash of lemon juice and sprinkle over the fresh coriander to serve.