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
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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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.