Chicken Dhansak Curry (version 3) Recipe

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Chicken Dhansak Curry (version 3) Recipe - Serves 4-6

Taste Rating = 8.5 Heat Rating = Medium

Ingredients

4 tablespoons (60ml) cooking oil
1 large onion, peeled and finely chopped
2 fresh green chillies, finely chopped
1 teaspoon (5ml) chilli powder
1/2 teaspoon (2.5ml) ground turmeric
1/2 teaspoon (2.5ml) salt
1 teaspoon (5ml) garam masala
2 cups (360g or 12 oz) red lentils, washed
450g (1 lb) boneless and skinless chicken breast, cut into 1cm (1/2 inch) pieces
2 cloves of garlic, peeled and crushed
460ml (16 fl oz) cold water
2 tablespoons (30ml) lemon juice
1 tablespoon (15ml) fresh coriander (cilantro) leaves, finely chopped

Method

Heat the cooking oil in a large frying pan over a medium heat
Add the onion and saute until the onion is golden and soft (7-9 minutes), turning often
Add the fresh chillies, chilli powder, turmeric, salt and garam masala, mix well and cook for 4 minutes, stirring often
Add the red lentils and mix well
Add the chicken and garlic, mix well and stir-fry for 5 minutes
Add the water, lemon juice and fresh coriander (cilantro), mix well, bring to a good simmer, adjust the heat to maintain a good simmer and cook for 20 minutes, stirring now and again (add hot water, a little at a time, if the curry becomes too dry but not too much as this is a dry curry)
Serve hot on rice with warm roti or naan

Check out a review of this recipe

Recipe submitted by S Mamta on 7 June 2012

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