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Chicken Dhansak Curry (version 2) Recipe - Serves 4-6
 
Taste Rating = 8     Heat Rating = Medium
 
Ingredients
2 cups (500ml or 17 fl oz) chicken stock
1/2 cup (75g or 3 oz) lentils, washed
1 tablespoon (15ml) cooking oil
1 teaspoon (5ml) cumin seeds
4 curry leaves
1 medium onion, peeled and finely chopped
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1 fresh green chilli, finely chopped
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1/2 teaspoon (2.5ml) salt
1/2 teaspoon (2.5ml) chilli powder
1 400g (14 oz) can of chopped tomatoes
8 chicken thighs, skinless but with bones
1 teaspoon (5ml) garam masala
2 tablespoons (30ml) fresh coriander (cilantro), washed and finely chopped
Method
Put the chicken stock and lentils into a large saucepan (you need one with a lid), mix well and bring to the boil
Lower the heat but keep a good simmer going, cover and simmer for 20 minutes, stirring every few minutes
Remove from the heat and set aside
Heat the oil in a large frying pan or saucepan (you need one with a lid) over a medium heat
Add the cumin seeds and curry leaves and fry for 2 minutes, stirring often
Add the onion, ginger and chilli, mix well and cook for 5 minutes, stirring often to stop the ingredients from sticking
Add the cumin, ground coriander, salt, chilli powder and 1/4 cup (60ml or 2 fl oz) water and mix well
Add the tomatoes and chicken thighs, mix well bring to a good simmer, cover and simmer for 15 minutes, stirring every few minutes
Add the previously cooked lentils (along with the chicken stock) and garam masala, mix well, bring to a simmer and simmer for 10 minutes, stirring a few times
Serve on rice, garnished with the chopped fresh coriander (cilantro)

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Recipe submitted by V Patel on 1 September 2011

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