Chickendhansak Recipes

CHICKEN DHANSAK

Steps:

• 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!

HOW TO MAKE CHICKEN DHANSAK

Steps:

• Heat the ghee/oil over medium heat. Add the turmeric and the ginger and garlic paste and let sizzle for about 30 seconds. The turmeric will darken in colour as it cooks.
• Stir in the remaining ground spices and fry for a few seconds in the oil.
• Add the tomato puree and stir to combine with the spices. Bring to a simmer and then add about one ladle of base sauce. The base sauce should be added as required. If the curry is looking dry, add more base sauce. If too saucy, cook it down.
• Add the cooked lentils and stir it all up. Be careful as lentils will burn to the bottom. Stir often and reduce the heat if necessary.
• Now add the chicken pieces and the pineapple juice and pineapple pieces. Remember to add more base as required.
• Season with salt to taste and squeeze the lemon juice over the top. Garnish with the chopped coriander and serve.

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