Hi, Ray here again.
Chicken curry time again. This time the recipe selection was dictated by what I had in the freezer. There were a couple of chicken breasts that needed using up and so I had a browse through the chicken curry recipes that I hadn’t cooked yet.
I found a chicken dhansak curry recipe that looked good and, as a bonus, it looked like an easy recipe to follow. Lentils and chicken – it is such a great combo.
I didn’t really need to buy much for this recipe during my normal Saturday shopping trip. All I needed was the fresh coriander (cilantro) and an onion. I go through a lot of onions during the week, not just with curries (most curry recipes call for at least one onion) but for other dishes as well (steaks, casseroles and even cheese and onion toasties).
Preparation for the curry was pretty minimal because all I really had to do was cut up the chicken, fresh chillies and the coriander (cilantro) as well as peel and crush the garlic. Obviously I had to get the other ingredients ready but that was just a matter of measuring ingredients.
The cooking time for the curry was about 40 minutes, which is around normal for a chicken curry (something like 10 minutes to heat the oil and saute the onion, 15 to 20 minutes cook the chicken and 5 minutes for cooking other spices).
I started cooking the curry some 40 minutes before the scheduled eating time. Nothing went wrong but I thought that the addition of the lentils without any water was a bit strange. I nearly added a little water to make sure that the lentils didn’t stick and burn but decided to follow the recipe as it was written. And all was well – I suppose the stir-frying once the chicken and garlic was added made sure that the lentils didn’t stick to the frying pan.
I kept adding hot water to the curry during the final cooking phase. Maybe I had the heat up too high because the liquid kept being absorbed in the curry (and a little was probably leaving the curry as water steam). Anyway, I added the extra hot water a little at a time in order to make sure that the curry was dry.
Almost on schedule (only a couple of minutes late), I served up the chicken dhansak curry on basmati rice.
And it was a great curry. Everything was cooked well. All of us are dal fans so the lentils that are in a dhansak were well appreciated. This is a lovely spicy curry. And it is huge. The original recipe said that it would serve 4 but I changed it, to say 4-6, because you’d explode if you ate a quarter of the final curry. The curry was very popular and received a taste score of 8.5 out of 10 with a spice/heat level of “Medium”.
All fans of chicken dhansak should try this recipe for themselves.