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Chicken Dhansak

Preparation time: 15-25 minutes

Cooking time: 30 to 120 minutes

Serve with: rice and/or naan bread

Serves: 5 or 6 depending on appetite

Ingredients

  • One large onion (approx. 150g peeled)
  • 500g - 650g Chicken breast
  • 5-6 Decent size cloves of garlic
  • 2 Tablespoons of mild/medium/hot curry powder
  • 1 Teaspoon of turmeric
  • 1 Teaspoon of gram masala
  • 1 Teaspoon of ground cumin
  • 1 Teaspoon of ground fenugreek
  • 2 Teaspoon of ground coriander
  • 2 Teaspoon of minced/finely chopped ginger (or an equivalent amount of paste)
  • 1/4 Teaspoon of mild/medium/hot chilli powder
  • 1/2 Teaspoon of salt
  • 2 Tablespoons of tomato puree
  • 1 Tablespoon of honey
  • 100-150g Red lentils (no need to soak)
  • One (400g) can of chopped tomatoes
  • 450ml Hot water
  • Chicken stock cube or pot
  • 425g (Undrained) of canned pineapple chunks
  • Olive oil as necessary
  • Salt and pepper to taste

Method

  • Dice the onion
  • Peel the garlic cloves
  • Cut the chicken into bite sized chunks
  • Sauté the onions in a little oil, while they cook;
    • measure out all the spices and mix together
    • add the stock cube to the hot water and stir in
    • add the lentils to the hot water
  • When the onions are soft and lightly caramelised;
    • add the chicken, spices and ginger
    • crush and add the garlic
  • Cook the chicken to seal in the spices, for around 5 minutes
  • Stir in the;
    • tomato puree
    • honey
    • chicken stock and lentils
    • chopped tomatoes
    • juice from the can of pineapple chunks
  • Simmer (pot or pan lid on) for at least 30 minutes on a low heat (give it the odd stir)
  • Add the pineapple for the last 5 minutes

Notes

I usually simmer this for two hours if we have time. We also sometimes add chopped potato.

Beware that some of the ingredients in this recipe will stain if they come into contact with your clothes.