Chicken Dhansak

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5 from 7 votes

An easy version of the British Indian restaurant classic, this chicken dhansak recipe is a delicious and comforting curry, savoury but with tart and sweet notes and fruitiness from the pineapple. Quick and simple enough to make from scratch for a weeknight dinner.

Servings:

Author: Helen Best-Shaw

Prep Time3

Cook Time50

Ingredients

2 tbsp ghee - or neutral flavoured oil
2 onions
2 tsp garlic and ginger puree
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp curry powder
½ tsp chilli powder
4 chicken thighs
1 can tomatoes
100 g red lentils
1 tbsp tomato puree
1 small can pineapple - in juice, not syrup

Optional

1 knob butter
1 handful coriander leaf
1 green finger chilli - sliced

Metric - USA Cups

Instructions

Peel and dice the onions. Heat your ghee or oil in a large pan and sauté the onion over a gentle heat for about 10 minutes, stirring constantly until golden.
2 onions, 2 tbsp ghee
Add the spices and the garlic and ginger paste to the pan. Fry for another minute until fragrant.
2 tsp garlic and ginger puree, 1 tsp garam masala, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp curry powder, ½ tsp chilli powder
Add the chicken to the pan and stir well to coat it in the spices. Fry for a few minutes longer.
4 chicken thighs
Add the canned tomatoes, lentils, tomato puree, the juice from the pineapple and half a can of water. Stir well.
1 can tomatoes, 100 g red lentils, 1 tbsp tomato puree, 1 small can pineapple
Bring to a gentle simmer and cover the pot. Turn the heat right down, using a diffuser on the stove if you need it to keep the heat low and even.
Cook for 25–30 minutes, stirring from time to time and adding extra water if the lentils start to look dry. Continue until the lentils are cooked and falling apart.
Add the pineapple chunks and stir in. If you like, you can finish the curry by stirring a knob of butter through too.
1 knob butter
Garnish with some coriander leaf and sliced chilli. Serve hot.
1 handful coriander leaf, 1 green finger chilli

Notes

Storage

This chicken dhansak recipe is ideal for making ahead of time and most curry, may actually benefit from it, as the flavours have longer to infuse the meat.

Fridge – Allow to cool, and pack into a sealable container. You can keep it in the fridge for up to 3 days, or freeze for 3 months. Defrost (from frozen) and reheat in a pan on the stove top, or heat in the microwave, making sure it is properly hot before serving. You may find that you need to add a little water.

Freezer – Cool and pack into an airtight container. Store your chicken dhansak curry in the freezer for up to 3

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.