Chickendhansak Recipes

CHICKEN DHANSAK

Chicken Dhansak image

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

Ingredients

15-30ml (1 tbsp-2 tbsp) ghee (can use 1 tbsp sunflower oil, vegetable oil or coconut oil
5ml (1 tsp) ground turmeric
1kg (2lbs) chicken breasts, chopped
2 onions, finely chopped
4 garlic cloves, peeled and crushed
5cm (2in) ginger root, peeled and grated
200g (1 cup) split red lentils, green lentils or brown lentils, washed
400g chopped tomatoes
500ml (2 cups) curry base sauce
250ml (1 cup) chicken stock or water
5ml (1 tsp) curry powder
5ml (1 tsp) garam masala
5ml (1 tsp) ground coriander
5ml (1 tsp) chilli powder (optional)
125ml (½ cup) pineapple juice
½ pineapple, cored and sliced
Salt and pepper to taste

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

Chicken Dhansak image

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

Ingredients

2 1/2 lbs skinless chicken, and jointed
1 teaspoon salt
1 inch cube fresh ginger, grated
6 garlic cloves, chopped
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon fennel seed
4 green cardamoms
2 inches cinnamon sticks, broken into pieces
6 dried red chilies
10 peppercorns
2 bay leaves
1/4 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
6 tablespoons water
2 tablespoons ghee
4 ounces water
3 ounces yellow split peas
3 ounces red lentils
5 tablespoons oil
1 large onion, chopped
1 teaspoon turmeric
1 teaspoon garam masala
20 ounces warm water
1 teaspoon tamarind paste
1 tablespoon fresh coriander leaves, chopped

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

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