Spicy Chicken Dhansak with Lentils and Tomatoes
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 pods or seeds removed and ground 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 medium heat for a couple of minutes, giving the pan a couple of shakes, then set aside.
Pound the garlic, chilli, and ginger into a paste using a pestle and mortar, then set aside.
Put a large non-stick pan on medium-high heat, add oil, heat it, then add chopped onions, a good pinch of salt, and the whole chilli, fry until onion edges start to turn golden brown, stirring regularly, then add the paste and stir fry for 3-4 minutes.
Add the chicken and seal it, stirring every couple of minutes, then stir in the toasted dry spices and stir fry for a couple of minutes.
Stir in the lentils, chopped tomatoes, stock, and brown sugar, cover, and simmer on low heat for 30 minutes, stirring a couple of times, then remove the lid, increase heat to medium, and reduce for 10 minutes, seasoning to taste.
