Description
A delicious chicken dhansak curry recipe with lentils and sweet and sour flavours from the addition of fresh pineapple.
Ingredients
Scale
- 15-30ml (1 tbsp-2 tbsp) ghee (can use 1 tbsp sunflower oil, vegetable oil or coconut oil
- 5ml (1 tsp) ground turmeric
- 1kg (2lbs) chicken breasts, chopped
- 2 onions, finely chopped
- 4 garlic cloves, peeled and crushed
- 5cm (2in) ginger root, peeled and grated
- 200g (1 cup) split red lentils, green lentils or brown lentils, washed
- 400g chopped tomatoes
- 500ml (2 cups) curry base sauce
- 250ml (1 cup) chicken stock or water
- 5ml (1 tsp) curry powder
- 5ml (1 tsp) garam masala
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) chilli powder (optional)
- 125ml (1/2 cup) pineapple juice
- 1/2 pineapple, cored and sliced
- Salt and pepper to taste
Instructions
- Heat 1 tbsp–2 tbsp of ghee over a medium heat in a large ovenproof casserole pan or large frying pan.
- Add the onions and fry for 5 minutes. Stir regularly
- Add the chicken pieces to the onions and cover with 1 tsp of turmeric, then brown on all sides in the casserole pan. Stir over a medium heat.
- Add garlic and ginger or the garlic ginger paste, stir and fry for 1 minute.
- Add the chopped tomatoes, stir and cook for 1 minute
- Pour in the curry base sauce, lentils and 250ml (1 cup) of chicken stock into the pan and bring the contents to a low simmering heat.
- Cook for 30 minutes, but check in every 10 minutes or so and give it a stir, to make sure there’s enough liquid in the pot (you don't want the lentils sticking to the bottom of the pan. If not, top up with a bit of water or some chicken stock.
- After the chicken pieces and lentils are cooked, add 1 tsp of curry powder, 1 tsp of garam masala, 1 tsp of chilli powder (optional), ground coriander, pineapple juice (or lemon juice) and pineapple and give it a stir.
- Simmer for another 5–10 minutes on a low to medium heat.
- Serve with your favourite Indian side dishes. It freezes well too. Enjoy!
Notes
Add an extra sprinkle of garam masala at the end, to add an extra dimension to the dish.
If you can't get hold of ghee, use 1 tbsp sunflower oil, vegetable oil or coconut oil.
Add some fresh coriander for a beautiful garnish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Curry
- Method: Simmer
- Cuisine: Indian
