Chicken Dhansak Curry
- 800g Diced Chicken
- breast or dark meat as you prefer
- 1 Cup/300ml Water or Chicken Stock
- 2 Small white onions finely chopped
- 2 Teaspoons Ginger Puree
- 2 Teaspoons Garlic Puree
- 200g Butter Ghee
- 2 Teaspoons Turmeric Powder
- 4 Teaspoons Mild Curry Powder
- 1 Teaspoon Chilli Powder
- 2 Teaspoons Garam Masala Powder
- 1 Teaspoon whole Fennel Seeds
- 200ml Pineapple Juice and 100ml Mango Chutney
- 50ml Natural Yogurt
- 2 Tablespoons Tomato Puree
- 200ml Pureed Onion
- 400ml Pureed Lentils
- Roughly chopped fresh coriander leaves to garnish
Level of difficulty Average
Cost Average budget
To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.
Heat a large saucepan on a high heat. Once it is hot add the whole seeds and toast them until they sizzle and crackle. Now add the oil and then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.
Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.
Now add your 800g Diced Chicken, breast or dark meat as you prefer stir in well.
Add the pineapple juice and mango chutney and stir in well.
Mix the Yogurt, Tomato Puree, Onion Puree, Lentil Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally.
Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.
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