Chicken Dhansak

Chicken Dhansak

Chicken Dhansak, traditionally a hot, sweet and sour dish from the Gujarati region. Traditionally sweetened with gourd or squash. There are many versions of this curry house favourite but with this recipe we will use pineapple for the sweetness. This recipe is easy to cook and is seriously delicious, serve with breads and plain boiled rice.

Serves 4

Preparation Time: 20 Minutes

Cooking Time: 1 Hour

Ingredients:

  • 500g chicken breast cup into bite-sized pieces
  • 1 cup (250ml) red lentils, washed
  • 5 tbsp’s (75ml) vegetable oil
  • 3 cloves of garlic, chopped finely
  • 2 onions, finely chopped
  • 2 tsp’s (10ml) cumin seeds
  • 1tsp tamarind paste
  • 2.5 cm (1 inch) finely chopped cube of ginger root
  • 2 finely chopped green chillies (more if you like heat)
  • 1 tsp  garam masala
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 2 tsp curry powder
  • 227g tin of pineapple
  • 2.5 cm (1 inch) root ginger, finely sliced
  • 2 tbsp’s tomato puree
  • 1 tsp lemon juice
  • 4 tbsp’s chopped fresh coriander
  • Salt to taste

Method

  • Bring a pan of water to the boil and add the lentils and cook for 20 minutes, drain the lentils and set aside
  • Heat 2 tablespoons of the oil in a large frying pan over a high heat
  • Add the garlic, cumin seeds, ginger and stir-fry for 1 minute
  • Add the chicken and stir-fry for 5 minutes,then remove the chicken leaving the oil and spices in the frying pan. Set aside the chicken
  • Add the other 3 tablespoons of oil to the frying pan
  • Then add the onions, tomato puree, garam masala, paprika, cumin powder and curry powder and stir-fry for 2 minutes. Then turn down the heat
  • Cook for 10 minutes, stir frequently, add some of the pineapple juice if the mixture gets too dry
  • Return the chicken to the frying pan and add the pineapple, sliced ginger, lentils, lemon juice and coriander and season to taste
  • Simmer for 10 minutes, garnish with fresh coriander leaf  and serve hot with either breads and rice or both.
Enjoy!
Robbie X

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