Chicken Dhansak

Recipe for: CURRY – CHICKEN DHANSAK

Ingredients:

·        3 tblsp cooking oil

·        500g chicken thighs, boned, cubed

·        1 onion, finely chopped

·        Thumb of fresh ginger, peeled

·        4 garlic cloves, peeled

·        2 red chillies

·        3 green cardamom pods

·        2 tblsp ground cumin

·        1 ½ tblsp ground coriander

·        ½ tblsp ground turmeric

·        1 tsp chilli powder

·        400g tin chopped tomatoes

·        500ml chicken stock

·        100g red lentils

·        1 tblsp brown sugar

·        1 tblsp white wine vinegar

·        3 tblsp natural yoghurt

·        Fresh coriander

Method:

1.      Heat 2 tblsp oil in a heavy-bottomed lidded casserole dish

2.      Season the chicken meat, then fry in batches until well browned

3.      Remove with a slotted spoon and set aside

4.      Add remaining oil to pan and fry the onion for 10 minutes until soft

5.      Meanwhile put ginger, garlic & chillies in a blender with a little water & blitz to a paste

6.      Add this paste to the onions and continue to fry

7.      Crack/ bash the cardamom pods and add to the onions with the remaining spices & aromatics

8.      Add the chopped tomatoes, stock, lentils, sugar and vinegar

9.      Mix well then add the chicken pieces

10.   Heat the oven to 180C (fan)

11.   Bring to mixture to the boil, then cover with a lid and place in the oven for 50-60 minutes

12.   Check that the chicken is cooked through and that the lentils have softened

13.   Stir in the yoghurt and fresh coriander before serving