Dhansak curry combines elements of Persian and Indian cuisine. This flavourful curry is a perfect blend of sweet and spicy, making it a favourite among food enthusiasts. The key ingredients in a Dhansak curry include lentils, vegetables, and meat such as lamb or chicken.
SERVES: 2
PREP TIME: 5 minutes
COOKING TIME: 30-35 minutes
Dhansak Chicken Curry Recipe*
*Adaptable recipe for Vegetarian & Vegan diets
You will need...
Ingredients
3 tablespoons of Great Northern Spice Dhansak Curry Blend
4 large boneless and skinless chicken thighs, diced
1 tablespoon butter
1 tablespoon rapeseed oil or olive oil
2 teaspoons garlic paste/purée
2 teaspoons chopped ginger/ginger purée
2 tablespoons tomato purée
1 brown onion, finely diced
1 tablespoon honey
200ml passata
240ml chicken or vegetable stock (for veggie/vegan option)
50g red lentils
200g tinned pineapple chunks, drained (optional) - you can leave out if you're not a fan of pineapple, or following a low sugar/keto lifestyle
Veggie / Vegan options...
Add chunks of sweet potato, cauliflower, chickpeas, red pepper, and wilted spinach.
Use vegetable stock
Vegan option - replace honey with Sweet Freedom Vegan Honey
How to cook
In a large frying pan on a medium to high heat, add the butter, oil and the diced onion, then fry until sautéed. Stir occasionally for approx 4 minutes.
Next, add the chicken and cook on both sides, stir occasionally until sealed. Approx 3 minutes. (or root vegetables)
Add the ginger, garlic and 3 tablespoons of our Dhansak Curry Blend. Stir in until chicken is coated and cook for a further 5 minutes.
Add the tomato purée and honey, then the lentils, passata, stock and the juices from the tinned pineapple. Stir and bring to the boil before lowing the heat and cook for 20 minutes.
Add the chunks of pineapple (optional) and heat through for the last 5 minutes. Check that your chicken is cooked through and you're ready to serve.
Garnish with fresh coriander (optional) and serve with rice and naan bread.
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