Chicken Dhansak

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

 Serves 4 (Using Kenwood Slow Cooker or Curry Cooker)

400g   Chicken breast strips

Spice mix
2 teaspoons  Ground Coriander
2 teaspoons  Ground Cumin
1 teaspoon  Chilli powder
1 teaspoon  Fenugreek
1 teaspoon  Paprika
½ teaspoon  Black pepper
½ teaspoon  Salt
1 tablespoon  Garam masala
2   Garlic gloves – crushed

20ml    Olive oil
25g   Butter
1   Onion - sliced
75g   Green lentils
400g can  Chopped tomatoes
227g can  Pineapple rings + juice
150ml   Chicken stock
3 teaspoons  Lemon juice
3   Green chillies – de seeded and chopped

To garnish
1   Garlic clove – sliced
15g   Butter
Fresh coriander


1. Blend together the spice mix including the garlic in a bowl with a little water to make a paste.
2. Coat the chicken in the spice mix and marinate for at least 1 hour.
3. Heat the oil and butter in a large frying pan and fry off the onion until it begins to brown.
4. Add the marinated chicken to the pan and fry for a few minutes to seal in the spices.
5. Pour the contents of the pan into the Curry cooker and add the lentils, tomatoes, pineapple juice and stock, stir well. Turn the Curry cooker onto high and cook for 1-1 ½ hours.
6. Add the chillies, pineapple rings and lemon juice, and stir. Cook for 30-45 minutes.
7. Melt the butter for the garnish and fry the garlic till browned.
8. Serve the curry in warmed dishes with some garlic butter pour over and a sprinkle of fresh coriander leaves.


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