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Chicken dhansak

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Chicken dhansak
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price


For a Friday night curry that's different to the usual korma or tikka, try this delicious chicken dhansak. It uses a medium spice curry paste and if you're out of chicken you can make it a veggy dish!


  • 6 chicken thigh fillets or 500g chicken breast, diced
  • 400g can chopped tomatoes
  • 410g can lentils, drained
  • 1 red onion, finely diced
  • 3tbsp medium curry paste
  • 2 cloves garlic, crushed
  • 1tbsp oil
  • Basmati rice
  • Mango chutney

Nutritional information

Each portion contains:

  • Calories290
  • Fat9.1g
  • Saturates0.9g
  • Sugars4.0g
  • Salt 0.3g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

This can be cooked in the oven at fan 170C, conventional 190C, gas 5 for 30-40 mins or until the meat is tender. It can also be portioned and frozen. Defrost thoroughly in the fridge before reheating.


  1. In a wok or deep sided frying pan, heat oil and fry onion until soft, add garlic and fry for 1 min.
  2. Add chicken and fry for a few mins to brown, stir in curry paste and gently fry for 1 min.
  3. Stir in tomatoes and lentils, bring to the boil and reduce to a simmer for 20 mins or until the chicken is tender.
  4. Serve with plain boiled Basmati rice and mango chutney.

Average rating

  • 3
(28 ratings)

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