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Recipe for Dhansak Chicken Curry with Lentils

This is the meal I served my friends the other day, as a nice exotic escapade I knew they would never forget... As an appetizer I had vegetable Samosas and Goll Bhaji; and the main course: a side dish of fresh vegetables, a carrot Pachad, and a peanut and cucumber salad (Khamang Kakdi), which is both fresh and crispy ... a real refreshing delight. The required legume this time was to be a plate of spicy chickpeas. I used black chickpeas found at the Indian market, but you can use regular chickpeas, chana dal, adjusting the cooking time.

I give you the recipe for today's chicken dish and the other recipes will follow soon, promise! The main dish was then made with chicken and without marinade: A specialty from Bombay, the Dhansak in which lentils are cooked separately, then with the chicken and vegetables. These steps can seem intimidating, it's a pretty complex recipe, but straightforward, and you can prepare yourself the spice blends that are not available here, with excellent results. This dish is extraordinary, you have to try this once in your life!





Ingredients (for four guests):

* 1 chicken, cut into 6 pieces
* 1 cup of toor dal (whole dried lentils)
* 1/3 cup tamarind pulp
* 1 and 1/2 inch fresh ginger
* 6 cloves garlic
* 6 cloves
* 2 large onions, chopped
* 1 potato, cut into small pieces
* 1 eggplant, diced
* tablespoon chopped fresh dill
* 1/2 teaspoon turmeric
* 1 bunch fresh cilantro
* 20 fresh mint leaves
* Salt
* 3 tablespoons vegetable oil
* 2 teaspoons dried fenugreek leaves (methi)
* 1 tablespoon Dhansak masala
(it is found in Indian grocery stores, but you can replace it with 1 and 1/2 garam masala, 1/2 star anise powder and 1/2 teaspoon nutmeg)
* Sambar masala Parsi:
grind together until you get a uniform powder: 3/4 teaspoon fenugreek, 1/2 teaspoon mustard seed, 1 teaspoon red chili powder, 1/2 teaspoon black pepper
* 1/2 teaspoon black pepper
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon red chili powder
* 3 red tomatoes, coarsely chopped
* 1 teaspoon brown sugar
* The juice of one lime

Preparation:

1) Soak tamarind in warm water for at least 30 minutes, also, set the lentils to soak in water for 30 minutes. Mince the ginger and the 4 cloves of garlic.

2) Put lentils in a large pot with 3 cups water and onions, eggplant, potato and dill. Add the remaining ginger, the remaining two garlic cloves and turmeric, 1 tsp S. coriander leaves and mint leaves 8. Simmer until lentils crash. Let cool slightly. Fight for a creamy consistency. Season with salt.

3) While cooking the dal, heat oil in large skillet and fry the garlic with the ginger, the 1 cup chopped cilantro leaves, 12 mint leaves, fenugreek, sambar masala, masala Dhansak and cumin powder, coriander and red pepper and tomatoes, and cook all this for 2 minutes, stirring constantly. (In the original recipe, they also add 5 green chillies here, I leave this up to you...)

4) Add chicken and cook 2 minutes Add one teaspoon of salt and mix well. Mix the chicken with the dal with 3 cups chicken stock. Add the brown sugar. Simmer until the chicken is cooked then, add the tamarind and lime juice. Cook a few more minutes, your Dhansak Chicken is ready! Serve with colored basmati rice to add more color to each plate...