CHICKEN DHANSAK
A delicious chicken dhansak curry recipe with lentils and sweet and sour flavours from the addition of fresh pineapple.
Provided by Michelle Minnaar
Categories Curry
Time 55m
Number Of Ingredients 17
Steps:
- Heat 1 tbsp-2 tbsp of ghee over a medium heat in a large ovenproof casserole pan or large frying pan.
- Add the onions and fry for 5 minutes. Stir regularly
- Add the chicken pieces to the onions and cover with 1 tsp of turmeric, then brown on all sides in the casserole pan. Stir over a medium heat.
- Add garlic and ginger or the garlic ginger paste, stir and fry for 1 minute.
- Add the chopped tomatoes, stir and cook for 1 minute
- Pour in the curry base sauce, lentils and 250ml (1 cup) of chicken stock into the pan and bring the contents to a low simmering heat.
- Cook for 30 minutes, but check in every 10 minutes or so and give it a stir, to make sure there's enough liquid in the pot (you don't want the lentils sticking to the bottom of the pan. If not, top up with a bit of water or some chicken stock.
- After the chicken pieces and lentils are cooked, add 1 tsp of curry powder, 1 tsp of garam masala, 1 tsp of chilli powder (optional), ground coriander, pineapple juice (or lemon juice) and pineapple and give it a stir.
- Simmer for another 5-10 minutes on a low to medium heat.
- Serve with your favourite Indian side dishes. It freezes well too. Enjoy!
Nutrition Facts : Calories 219 calories, Sugar 14 g, Sodium 1034.5 mg, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 39 g, Fiber 4.4 g, Protein 8.1 g, Cholesterol 10.6 mg
CHICKEN DHANSAK
An Indian classic. The chicken is cooked in spiced Dhals. This was my fathers favourite, he always asked me to cook this dish for him. I still cook it but with a lump in my throat and a tear in my eye as he is no longer with us. There is plenty to do in this recipe so take your time. You could use precooked canned lentils but, the result is not the same. Prepare the chicken the day before cooking it.
Provided by Brian Holley
Categories Curries
Time 2h
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Cut chicken breasts in two and sever the legs at the joint.
- With the salt mash the ginger and garlic to a pulp.
- In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreek seeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
- In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes.
- Add the water, bring to the boil and simmer covered for 20 minutes. Turn off the heat.
- Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
- Heat the oil in another pan and fry the onions till just golden.
- Add the turmeric and garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
- Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
- Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
- Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
- Dissolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
- Serve with boiled rice and a good chutney.
Nutrition Facts : Calories 887.3, Fat 35.1, SaturatedFat 9.6, Cholesterol 257.6, Sodium 810.3, Carbohydrate 39.5, Fiber 10.3, Sugar 7.3, Protein 101.3
CHICKEN DHANSAK
This is from a Dutch Indian cookbook, so I can't vouch for it's authenticity, but it's certainly delicious. I didn't have pigeon peas or split chickpeas, so I used brown lentils in its place.
Provided by joanne.smolka
Categories Curries
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Put the lentils in a large pan. Add water to cover. Bring to a boil, turn down the heat and let them cook for about 40 minutes.
- Heat 3 tablespoons oil in a large pan like a dutch oven. Add half of the ginger and half of the ginger and stir fry for 1 minute. Add the chicken and fry until golden brown. Add the lentils.
- While stirring, add tomatoes, pumpkin, 2/3 of the onions, spinach, mint, and salt to the chicken. Bring to a boil and let cook uncovered for 45 minutes, or until chicken is cooked through. Put the chicken on a plate and put the lentil/vegetable mixture in a food processor, blending until it becomes a smooth puree.
- Heat the rest of the oil in a clean pan. Add the rest of the onions and fry until they are golden brown. Stirfry the pepers and the rest of the ginger and garlic paste. Add the rest of the spices and fry for about 6 minutes. Add water if the mixture is too dry. Add the lentil mixture and mix well. Softly boil for 20 minutes. Add the chicken pieces and cook another 20 minutes. Serve with fresh coriander on top.
Nutrition Facts : Calories 446.1, Fat 17.8, SaturatedFat 2.3, Sodium 114.2, Carbohydrate 57.5, Fiber 19.8, Sugar 9.8, Protein 18.7
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