Chicken Dhansak with Lentil Gravy and Spices
Ingredients
- 750g boneless skinless chicken thighs, cut into large bite-sized pieces
- 3 tbsp vegetable oil
- 2 medium red onions, finely chopped
- 1 heaped tbsp chopped ginger
- 1 heaped tbsp chopped garlic
- 2 red chillies, seeds removed and chopped
- 1 whole red chilli
- 10 whole green cardamom or remove seeds and grind if preferred
- 2 tsp turmeric powder
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 75g red lentils
- 400g tin chopped tomatoes
- 300ml chicken stock
- 1 tbsp brown sugar
- Salt
Preparation
Put the spices in a little pan and toast on the hob on a medium heat for a couple of mins, giving the pan a couple of shakes to move the spices around the heat. Set aside. Pound the garlic, chilli and ginger into a paste using a pestle and mortar. Set aside.
Put a large non-stick pan on the hob on medium high. Add the oil, bring it up to heat then add the chopped onions, a good pinch of salt and the whole chilli and fry until the onion edges start to turn golden brown, stirring regularly, then add the paste you made earlier. Stir fry for 3-4 mins then add the chicken.
Seal the chicken, stirring every couple of mins, then stir in the toasted dry spices. Stir fry the mixture for a couple of minutes. Then stir in the lentils, chopped tomatoes, stock and brown sugar.
Cover and leave on a low simmer for 30 minutes stirring a couple of times, then remove lid, turn heat up a notch to a medium simmer and reduce for 10 mins. Season to taste.
