Chicken Dhansak

Recipe Ingredients

1 teaspoon	5ml	Coriander seeds
1 teaspoon	5ml	Cumin seeds
4		Green cardamom pods
1		Cassia bark or cinnamon sick - broken up
4		Dried red chillies
1/2 teaspoon	2.5ml	Black peppercorns
2		Bayleaves
1/2 teaspoon	2.5ml	Fenugreek seeds
1/2 teaspoon	2.5ml	Black mustard seeds
1 tablespoon	15ml	Ginger paste
1 tablespoon	15ml	Garlic paste
1		Skinned chicken thighs
50		Ghee or unsalted butter
1 teaspoon	5ml	Salt or to taste
125		Warm water
		Lentils
75		Toor dhal or yellow split peas - washed and soaked for 30 minutes
75		Masoor dhal - washed and soaked for 30 minutes
4 tablespoons	60ml	Sunflower or soya oil
1 tablespoon	15ml	Onion - finely chopped (large)
1 teaspoon	5ml	Ground turmeric
1 teaspoon	5ml	Garam masala
600		Warm water
1 teaspoon	5ml	Salt or to taste
1 teaspoon	5ml	Tamarind concentrate or 1 1/2tbsp lemon juice
2 tablespoons	30ml	Chopped coriander leaves

Recipe Instructions

Grind the ingredients until fine in a coffee mill. Add 75ml water to the

ground spices and make a paste, then mix with the ginger and garlic. Rub

this mixture into the chicken making sure that the spices coat them

thoroughly. Cover and leave to marinate in a cool place for 4-6 hours or

overnight in the fridge. Bring back to room temperature before cooking.

Melt the ghee or butter over a medium heat and fry the chicken, stirring

frequently, for 6-8 minutes. Add the water and salt, allow to bubble

gently, then cover the pan and reduce the heat to low. Cook for 15-20

minutes, stirring occasionally.

Drain the lentils and mix them together. Heat the oil over a medium heat

and fry the onions for 5 minutes, stirring frequently. Add the turmeric

and garam masala, soak for 30 seconds. then add the lentils.

Reduce the heat to low and fry the lentils for 4-5 minutes, stirring

frequently, then add the water. Bring to the boil, cover the pan and

reduce the heat to low. Simmer for 30 minutes or until the lentils are

soft. Stir occasionally. Stir in the salt, remove from the heat and

cool.

Puree the lentils in a blender and pour over the chicken. Cook on a

medium heat until it begins to bubble. Reduce the heat to low, cover the

pan and cook for 20-25 minutes. During the last 10-15 minutes, stir

frequently to ensure that the thickened sauce does not stick to the pan.

Add the tamarind and stir until dissolved. Cook for 2-3 minutes, then

stir in half the coriander leaves. If using lemon juice, add it along

with the coriander leaves. Remove from the heat and serve garnished with

the remaining coriander leaves.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Source:
Bill Wight

Rating

Average rating:

8.5 (2 votes)

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