Chicken dhansak Recipe

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serves:

4

Skill:

easy

Spice:

Medium

Total Time:

00:40

Prep:

00:10

Cooking:

00:30

Nutrition per portion

RDA
Calories 290 kCal 15%
Fat 9.1g 13%
  -  Saturates 0.9g 5%
  -  of which Sugars 4g 4%
Salt 0.3g 5%

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!

Ingredients

  • 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

Method

  • In a wok or deep sided frying pan, heat oil and fry onion until soft, add garlic and fry for 1 min.

  • Add chicken and fry for a few mins to brown, stir in curry paste and gently fry for 1 min.

  • Stir in tomatoes and lentils, bring to the boil and reduce to a simmer for 20 mins or until the chicken is tender.

  • Serve with plain boiled Basmati rice and mango chutney.

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Top Tip

This can be cooked in the oven at fan 170°C, conventional 190°C, 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.

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