Chicken Dhansak Recipes

CHICKEN DHANSAK RECIPE

Steps:

• Wash the lentils, toor dal and mung beans, then add them to a medium (20cm or 8") saucepan.
• Add the chicken thighs and bay leaf.
• Add enough cold water to cover and season half of a teaspoon of salt.
• Bring to a boil.
• Whilst this is happening, peel and slice half of the onion into 1cm thick half-moons.
• Roughly chop your tomato into 1.5-2cm (½"-¾") chunks .
• Add the onion and tomato to the lentils, add a lid, reduce the temperature to low, and allow to simmer for 45 minutes.
• Deseed the chillies, you can leave the seeds in but it will be a very hot curry!
• Peel the ginger and garlic.
• Now add all of the ingredients for the wet masala into a mini blender or pestle and mortar.
• Add just enough hot water to get it to come together as a smooth paste and set aside.
• Place all of the ground ingredients in a bowl and mix.
• Remove the chicken drumsticks from the pan and allow them to cool for a few minutes.
• Check the lentils if the mung beans need another 5 or 10 minutes then simmer for a little longer.
• Once cooked strain the lentil pan and reserve the liquid.
• Strip the chicken from the bone discarding both the skin and bone.
• Cut the remaining half of the onion into a 1cm (½") cubes.
• Heat the ghee in a wide-based (28cm or 11") frying pan over a medium-high heat.
• Cook the diced onion for 10 minutes until it begins to take on a colour.
• Add the wet masala and cook for 2 minutes.
• Sprinkle in the dry masala and cook for 60 seconds.
• Pour in the lentil mix crushing it gently with the back of a lentil until you get a nice rough textured dal.
• Add as much of the cooking liquid as you like to form a consistency that you like.
• Add the shredded chicken and spinach.
• Stir for long enough to warm the chicken and wilt the spinach.

CHICKEN DHANSAK

Steps:

• Cut chicken breasts in two and sever the legs at the joint.
• With the salt mash the ginger and garlic to a pulp.
• In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreek seeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
• In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes.
• Add the water, bring to the boil and simmer covered for 20 minutes. Turn off the heat.
• Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
• Heat the oil in another pan and fry the onions till just golden.
• Add the turmeric and garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
• Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
• Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
• Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
• Dissolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
• Serve with boiled rice and a good chutney.

CHICKEN DHANSAK

Steps:

• Add the pan to a high heat and add the fennel seeds until they begin to crackle
• Add the Ghee and Onions and reduce the heat to medium, stir fry until the onions begin to change to a golden colour
• As the onions are frying, in a separate bowl mix together the garlic puree, ginger puree, turmeric, chilli powder and curry powder with a little water to make a paste. Add to the onions and stir fry for a couple of minutes
• Add the chicken to the pan, stirring every now and again to seal the meat on all sides
• Add the yoghurt, tomato puree, pineapple juice, mango chutney, onion puree, pureed lentils and chicken stock. Mix in well and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally
• Have a taste of the sauce and if you think it needs it, add a pinch of salt to taste
• Add the garam masala and cook for a further 2 minutes
• Serve with rice or naan and garnish with sliced green chillies if desired