Chicken Dhansak

AuthorTheGBYCategory, , DifficultyBeginner

Chicken Dhansak - The GBY

Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 2 Onions, finely chopped
 6 Chicken Thighs, boned, skinned
 2 Garlic cloves, crushed
 20 g Ginger, finely grated
 2 tsp Garam Masala
 ½ tsp Hot Chili Powder
 400 g Tomatoes, chopped
 600 ml Chicken Stock
 100 g Dried Red Split Lentils, rinsed and drained
 2 Bay Leaves
 200 g Wholegrain Long Grain Rice
 150 g Yogurt
 1 tbsp Coriander Leaves, fresh chopped

1

Spray a wide-based saucepan or sauté pan with oil and place over a medium heat. Cook the onions for five minutes, stirring regularly, until softened and very lightly browned.

2

Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly.

3

Tip the tomatoes into the pan and add the chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick.

4

About 25 minutes before the curry is ready, cook the rice in plenty of boiling water until tender, then drain well.

5

Season the curry to taste. Serve with the rice, topped with yoghurt and sprinkled with coriander.

6

Recipe Tips: If you don’t fancy rice you could serve the curry with wholemeal flatbread, roti or salad. Leftovers will keep in the fridge for a day or can be frozen.

Ingredients

 2 Onions, finely chopped
 6 Chicken Thighs, boned, skinned
 2 Garlic cloves, crushed
 20 g Ginger, finely grated
 2 tsp Garam Masala
 ½ tsp Hot Chili Powder
 400 g Tomatoes, chopped
 600 ml Chicken Stock
 100 g Dried Red Split Lentils, rinsed and drained
 2 Bay Leaves
 200 g Wholegrain Long Grain Rice
 150 g Yogurt
 1 tbsp Coriander Leaves, fresh chopped

Directions

1

Spray a wide-based saucepan or sauté pan with oil and place over a medium heat. Cook the onions for five minutes, stirring regularly, until softened and very lightly browned.

2

Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly.

3

Tip the tomatoes into the pan and add the chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick.

4

About 25 minutes before the curry is ready, cook the rice in plenty of boiling water until tender, then drain well.

5

Season the curry to taste. Serve with the rice, topped with yoghurt and sprinkled with coriander.

6

Recipe Tips: If you don’t fancy rice you could serve the curry with wholemeal flatbread, roti or salad. Leftovers will keep in the fridge for a day or can be frozen.

Chicken Dhansak

(Photography by: Mark Farinholt)

(Photography by: Mark Farinholt)

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