Although classically made with mutton or goat, this delicious Dhansak curry is regularly served with chicken in many curry houses. Together with a delicious mix of spices, lentils and tomatoes, this is my go-to favourite meal when eating in an Indian restaurant, or ordering a takeaway.
Collect together your equipment (see Recipe Notes below) and ingredients.
Prepare the vegetables:
- onions, peeled and finely chopped
- cloves of garlic, peeled and finely chopped
- unpeeled ginger, finely chopped
Alternatively, blitz the vegetables in a food processor.
Heat a large pan over a moderate heat, add the ghee/oil and the onions, cardamom, whole chillies, ginger and garlic. Cook for 5 minutes, or until lightly caramelised.
Add the chicken and the spices and salt, stir well and ensure that everything is thoroughly mixed.
Add the lentils, tomatoes, tomato puree, stock and sugar and cook. Bring to a gentle simmer, cover and cook for 60 minutes, stirring from time to time.
Check the consistency after 45 minutes. If there is too much liquid for your tastes, remove the lid, either completely or partially, and simmer for a further 10 – 15 minutes, or until you reach the consistency you are looking for. The curry will splutter and make a mess, so use a splutter guard, if removing the lid.
Taste and adjust seasoning and stir in the lemon juice.
Serve with a generous amount of chopped coriander, lemon wedges and some steamed basmati rice and/or naan bread.
Equipment: