- Chicken Dhansak Curry.jpg (44.21 KiB) Viewed 721 times
Takes: 1 hour 10 minutes (plus standing time)
Serves: 4
No nutritional information available.
Ingredients
- 8 chicken thighs, skin on and on the bone
- Salt
- Juice of 1 lemon
- 2 tbsp olive oil or coconut oil
- 2 large onions, finely sliced
- 15g root ginger, grated
- 6 garlic cloves, crushed
- 2 tbsp dhansak curry powder, plus extra for sprinkling (optional)
- 2 tbsp tomato puree
- 2 tbsp tamarind paste
- 150g split red lentils, well rinsed
- 500ml chicken stock
- 2 bay leaves
Method
1. Season the chicken with plenty of salt, then pour over the lemon juice and leave to stand for 30 minutes.
2. Heat the olive oil or coconut oil in a large flameproof casserole dish or a saute pan. Add the chicken thighs, skin-side down, and sear until they are lightly browned. Flip them over and cook for another few minutes, then remove from the pan.
3. Add the onion and cook over a medium heat until lightly coloured and starting to soften. Add the ginger, garlic and curry powder and cook for 2 minutes, then stir in the tomato puree and tamarind paste.
4. Put the chicken back in the pan, turning it over in the spices, then sprinkle in the lentils. Pour over the stock and tuck in the bay leaves. Season with salt.
5. Bring to the boil, stirring, then cover and turn down the heat to a simmer. Cook for about 45 minutes, until the chicken is tender and the lentils have softened and are close to collapsing. Check regularly to make sure nothing is catching at the bottom of the dish and add a splash more water if necessary. Serve with rice, sliced green chilli, coriander, a spoonful of yoghurt and a sprinkling of extra curry powder, if liked.
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