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How To Make An Authentic Indian Chicken Dhansak

 

Chicken Dhansak Made Easy!

 

chicken dhansak

Authentic chicken dhansak

 

If you are looking for an amazing chicken Dhansak recipe, you’ve come to the right place! I have made this Indian chicken curry many times and will no doubt cook it hundreds more times.

Chicken Dhansak is a Parsi Dish. The Parsi people have lived in India for about 1300 years after migrating from Iran. Parsi cuisine is a mix of Gujarati vegetarian food and non-vegetarian Iranian food.

Parsi food like this chicken Dhansak recipe offers a unique blend of spices which are quite appetising and nutritious.

 

Chicken Dhansak is one of the most flavoursome and

famous Parsi curry dishes.

 

This curry does take a lot of time to prepare. The traditional Parsi Dhansak always combines meat with up to four different types of lentil – moong, massoor, chana and toovar.

The essential slow cooking time blends the flavours. Vegetables and fruit such as tomatoes, spinach, green chilli peppers and aubergine are popular additions.

INGREDIENTS

4 chicken breasts cut into 1 inch cubes

Vegetable oil

3 Tablespoons chana dhal
3 Tablespoons Moong dhal
3 Tablespoons red massoor dhal
3 Tablespoons toovar dhal

4 Tablespoons ghee
2 red onions finely chopped
5 cloves of garlic
1 Tablespoon brown sugar
1 red bell pepper roughly chopped
1 potato peeled and cubes
1 cup chopped tomatoes
3 handfuls of fresh spinach chopped
3 Tablespoons fresh coriander

Masala one
1 Tablespoon cumin seeds
3 green cardamom
1 finger sized piece of cinnamon
1 teaspoon black mustard seeds

Masala two
1 teaspoon turmeric powder
1 Tablespoon ground coriander
1 Tablespoon ground cumin
1/2 teaspoon ground fennugreek
1 teaspoon chilli powder

salt and pepper

Method

 

Soak the lentils in a bowl overnight.

Cook the lentils for about an hour or until they are soft. Mash them and set aside.

Fill a pan with vegetable oil and bring to a boil. Throw in the chicken pieces and fry for about a minute. The chicken should still be a bit pink in the middle.

Remove the chicken to a paper towel.

Heat the ghee in a large pan. Add the first masala ingredients. Then mix the second masala ingredient with enough water to make a paste add to the pan.

Throw in the onion and garlic and fry over low heat until golden brown – about 30 minutes. Do not burn the garlic.

Now add the tomatoes, sugar, mashed lentils and the other vegetables and pour in just enough water to cover.

When the potatoes are soft add the chicken pieces and season with salt and pepper.

Serve with a simple rice dish and green salad.

I hope you enjoy this chicken dhansak recipe and welcome any comments, suggestions or ideas you may have!

 




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