British Indian restaurant (BIR) style Chicken Dhansak can be made in minutes
Over the past few weeks I have been posting a lot of British Indian Restaurant (BIR) curries in preparation for my up coming curry e-book. The feedback has been great – helping me ensure the recipes are exactly like you expect them to be. During this time, I have been asked numerous times for my BIR chicken dhansak recipe. I am happy to offer you this recipe now!
As with all of my British Indian restaurant (BIR) curries, it is a good idea to make your BIR style curry gravy ahead of time. You may also want to pre-cook your chicken as I do here.
Both the curry gravy and the chicken keep well in the fridge for a few days and also freeze well.
Many curry house chicken dhansak curries have pineapple in them. My daughter loves this but I’m not that keen. I’ll let you decide whether you include the fruit or not.
4 chicken breasts pre-cooked like I do here
2 tablespoons ghee
4 cloves garlic smashed to a paste
1 inch ginger finely cut and smashed to a paste
1 teaspoon turmeric
1 tablespoon good quality curry powder
1 tablespoon cumin powder
1 tablespoon chilli powder (more or less to taste)
1 tablespoon tomato paste
250ml (1 cup) red split lentils (rinsed and cook until soft – about 30 minutes)
750ml (3 cups) curry gravy
3 tablespoons fresh chopped coriander
salt and pepper
100ml pineapple juice (optional)
3 pineapple rings – cut into pieces (optional)
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Heat the ghee/oil over medium heat.
Throw in the ginger and garlic pastes along with the turmeric and let sizzle for about 30 seconds. The turmeric will become darker as you do this.
Now add the cumin, curry powder, chilli powder and tomato paste.
Stir to combine before adding the curry gravy, cooked lentils and chicken pieces and heat through.
Stir in the pineapple juice and/or pineapple pieces if using.
Test for seasoning and add salt and pepper to taste.
Sprinkle with the chopped coriander and serve immediately.
Chicken dhansak goes very well with plain white rice and naans.