Chicken Dhansak Curry Sauce Food

HOW TO MAKE CHICKEN DHANSAK

Steps:

• Heat the ghee/oil over medium heat. Add the turmeric and the ginger and garlic paste and let sizzle for about 30 seconds. The turmeric will darken in colour as it cooks.
• Stir in the remaining ground spices and fry for a few seconds in the oil.
• Add the tomato puree and stir to combine with the spices. Bring to a simmer and then add about one ladle of base sauce. The base sauce should be added as required. If the curry is looking dry, add more base sauce. If too saucy, cook it down.
• Add the cooked lentils and stir it all up. Be careful as lentils will burn to the bottom. Stir often and reduce the heat if necessary.
• Now add the chicken pieces and the pineapple juice and pineapple pieces. Remember to add more base as required.
• Season with salt to taste and squeeze the lemon juice over the top. Garnish with the chopped coriander and serve.

CHICKEN DHANSAK

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!

CHICKEN DHANSAK

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.