Chicken Dhansak Made Easy!
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.
International & UK Orders
- 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
- ½ teaspoon ground fennugreek
- 1 teaspoon chilli powder
- salt and pepper
- 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!