Hot, tangy and slightly sweet, this homemade chicken dhansak curry is a great curry recipe to make at home. I love recreating our favourite takeaways at home and this dhansak recipe is perfect for an Indian curry night and healthier than a takeaway too! The sauce is packed full of flavour and deliciously thick from the lentils.
2teaspoonchilli powderuse less if you want less heat
2teaspoonground coriander
¾teaspoonturmeric
½teaspoonfenugreek
2teaspoongaram masala
500gchickendiced
70gdried red lentilsrinsed well
400gtinned chopped tomatoes
400gchicken or vegetable stock
1teaspoontamarind paste
1teaspoonsugar
1lemon
handfulfresh coriander leafoptional
Pinchsaltadjust to suit your tastes
Instructions
Heat the oil in a large saucepan
Cook the chopped onion gently for about 5 minutes until soft and translucent.
Add the ginger and garlic. Cook for a minute, stirring and then stir in the ground spices. Add a tablespoon of water if the pan is too dry.
Add the chicken pieces. Stir so they get coated in the spices and cook for a couple of minutes.
Add the lentils, tomatoes, stock, tamarind and sugar. Bring up to the boil and then immediately cover with a lid and lower to a simmer.
Simmer for about 30 minutes.
Check the consistency. Simmer for a little longer if there is too much liquid.
Taste and adjust the seasoning if necessary. You may want to add a little extra sugar or salt. Squeeze on some lemon juice and sprinkle with chopped coriander.
Video
Notes
Nutritional information is approximate and a guideline only.