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Chicken dhansak recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Savor our flavorful Parsi chicken dhansak with tender thigh pieces, spices, pumpkin, and lentils for a delicious and nutritious midweek dinner.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 tsp finely grated fresh ginger
  • 2 fresh or dried bay leaves
  • 7.50 gm ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • Pinch chilli powder
  • 650g chicken thigh fillets, semi-trimmed, quartered
  • 115g (1/2 cup) red split lentils, rinsed
  • 400g can diced tomatoes
  • 1/2 small butternut pumpkin, peeled, deseeded, chopped
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 750.00 ml baby spinach leaves
  • 1/2 tsp garam marsala
  • 400.00 gm steamed brown basmati rice, to serve
  • 62.50 ml Greek-style natural yoghurt, to serve
  • Fresh mint leaves, to sprinkle
Instructions:
  • In a large wok over medium-high heat, heat the oil until shimmering. Add the onion, garlic, and ginger. Cook while stirring frequently for 3 minutes, or until softened. Introduce the bay leaves, cumin, coriander, turmeric, and chili powder. Stir for 1 minute until fragrant.
  • Coat chicken in the wok, then add lentils. Include tomatoes, pumpkin, and stock. Boil, then simmer on low for 25 minutes until lentils are soft, stirring often. Add spinach and garam masala. Rest for 5 minutes before serving.
  • Garnish the curry with steamed basmati rice, a dollop of yogurt, and a sprinkle of fresh mint leaves.

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