Chicken Dhansak

Recipe for: CURRY – CHICKEN DHANSAK

Ingredients:

• For the paste:
• 6 large cloves of garlic, peeled
• 10g fresh ginger, peeled
• 2 tsp cumin seeds
• 1 tblsp coriander seeds
• 2.5cm cinnamon stick
• ¼ tsp fenugreek
• ½ tsp black mustard seeds
• ¼ tsp black peppercorns
• 1 tsp fennel seeds
• ½ tsp red chilli powder
• 6 tblsp sunflower oil
• 1 medium onin, very finely sliced
• Salt, to taste
• 2 medium-large tomatoes, pureed
• 800g chicken, skinned & jointed
• 200g red lentils, rinsed & soaked in water whilst you cook
• 1 tsp tamarind paste
• 1 tsp garam masala
• 1 tsp sugar
• Handful fresh coriander, chopped

 Method:

1. using a blender, make a paste of the paste ingredients with a splash of water
2. heat the oil in a heavy pan and fry the onion until well browned – about 8 minutes
3. add the paste & salt, cooking till the moisture has gone, then for another 2 minutes, stirring constantly
4. add tomatoes & a good splash of water.  Cover & cook for 10 minutes over a medium heat, until the oil starts to separate from the mixture
5. add the chicken & toss to coat & brown
6. drain the lentils from their soaking water, add to the pan, then add 800ml fresh water
7. bring to the boil, then simmer for 5 minutes
8. cover & cook until chicken & lentils are tender, stirring occasionally to prevent sticking
9. add tamarind paste, garam masala & sugar
10. check the seasoning, then bind the sauce by crushing some of the lentils in the pan with the back of a large spoon
11. sprinkle with coriander & server

 What else you need to know:

1. the sauce should be thick & creamy, mostly composed of lentils