Chicken Dhansak Curry

Hot, tangy and slightly sweet, this homemade chicken dhansak curry is a great curry recipe to make at home. I love recreating our favourite takeaways at home and this dhansak recipe is perfect for an Indian curry night and healthier than a takeaway too! The sauce is packed full of flavour and deliciously thick from the lentils.

Course Main Course

Cuisine Indian

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 310kcal

Author Corina Blum

Ingredients

1 tablespoon oil
1 onion finely diced
4 garlic cloves crushed
10 g ginger grated
2 teaspoon chilli powder use less if you want less heat
2 teaspoon ground coriander
¾ teaspoon turmeric
½ teaspoon fenugreek
2 teaspoon garam masala
500 g chicken diced
70 g dried red lentils rinsed well
400 g tinned chopped tomatoes
400 g chicken or vegetable stock
1 teaspoon tamarind paste
1 teaspoon sugar
1 lemon
handful fresh coriander leaf optional
Pinch salt adjust to suit your tastes

Instructions

Heat the oil in a large saucepan
Cook the chopped onion gently for about 5 minutes until soft and translucent.
Add the ginger and garlic. Cook for a minute, stirring and then stir in the ground spices. Add a tablespoon of water if the pan is too dry.
Add the chicken pieces. Stir so they get coated in the spices and cook for a couple of minutes.
Add the lentils, tomatoes, stock, tamarind and sugar. Bring up to the boil and then immediately cover with a lid and lower to a simmer.
Simmer for about 30 minutes.
Check the consistency. Simmer for a little longer if there is too much liquid.
Taste and adjust the seasoning if necessary. You may want to add a little extra sugar or salt. Squeeze on some lemon juice and sprinkle with chopped coriander.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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