Chicken dhansak is a delicious, mildly spiced curry with lentils.
There is a bit of a debate in the UK about how a curry house style chicken dhansak should be cooked. Some insist that it have pineapple chunks in it. Others, of which I am one, prefer to leave the pineapple out.
That said, I developed this chicken dhansak recipe the way it is most often served, with pineapple. Feel free to leave it out though but don't leave out the pineapple juice!
Chicken dhansak is a curry house favourite that is perfect served with plain or flavoured Basmati rice, naan and chapatis, chutneys and of course poppadoms! Don't forget the samosas!
What exactly is a dhansak curry?
The chicken dhansak you get when you order at your local curry house is nothing like what you would get in India.
BIR (British Indian restaurant) chicken dhansak is a play on a Parsi dhansak.
Traditional Parsi dhansaks are made with goat or mutton and are served with brown rice, The Parsi dhansak also has lots of vegetables like pumpkin, aubergine (eggplant) and potato added to the sauce as well. Often, many different varieties of lentil are used to make the sauce along with a long list of spices.
Our curry house style dhansak is a lot less complicated, though it is a sweet and sour curry like the original. Lentils are added to the sauce, with lemon juice as a souring agent and pineapple juice and pineapple (sometimes) added for sweetness.
What does chicken dhansak taste like?
Although chicken dhansak is often served quite mild, it can also be spicy. That's how I like it so add more chilli powder to this recipe if you prefer spicier curries.
This curry is a delicious medley of sweet, tart and savoury flavours. The tartness comes from the use of lemon juice and tamarind. You get the sweetness from the pineapple juice and pineapple pieces if using.
Feel free to taste and adjust these flavours in the finished chicken dhansak. All can be added anytime during cooking so make your chicken dhansak taste exactly as you want it.
Working ahead.
This chicken dhansak recipe represents the best of curry house style cooking.
In order to get it right, you will need to make a base curry sauce and also pre-cook your chicken. Pre-cooking the chicken not only speeds up the cooking process, it also adds another layer of flavour.
If you would rather not go to the 'fuss' of making a base curry sauce, however, you can still get amazing results using this one pan chicken dhansak without the need for a base sauce.
Curry Sauce
Each of the authentic British Indian restaurant (BIR) recipes on my blog require a base curry sauce. It's actually very easy to prepare and the recipe can be scaled up or down depending on how much you want to make.
Once you make the base curry sauce, you can whip up all of the popular curry house style curries in about 10 minutes.
Pre-cooked chicken
I pre-cook chicken in two ways. Most Indian restaurants use this method to prepare their chicken for this curry. In this recipe, the chicken pieces are slow cooked in a spiced broth. You could add a couple of tablespoons of the cooking juices to your curry for extra flavour.
Another popular way forward is to add tandoori style chicken tikka to this recipe which will result in a delicious tandoori style Chicken Dhansak. You might also like to take a look at all these delicious chicken tikka recipes.
Substitutes for chicken...
You can make use other proteins instead of chicken.
Just like when you go out for a curry and see dhansak on the menu, you can choose what goes into the sauce.
King prawns, tandoori lamb, keema, paneer are all good substitutes. Simply add them instead of the chicken. Each can be fried in a pan just like the above mentioned one pan chicken tikka.
Let's break down how to make chicken dhansak...
There is a more detailed version of this chicken dhansak in the recipe card below. It's good to have an idea of what goes into creating this curry house favourite though. Please don't forget that if this all sounds a bit too fussy for you, you can always try my one pan chicken dhansak here.
To start: Heat the oil in a pan and add the garlic and ginger paste. Stir this around in the oil for about 30 seconds until fragrant and then stir in the tomato puree.
Stir in the lentil and base sauce: You want to add the lentils early in cooking as they will break down even more. The lentils are such an important part of making a creamy, smooth chicken dhansak. Then add a splash of the base sauce. Not too much at this point. You're just getting the sauce off to a good start.
Add the pre-cooked chicken: Stir the chicken into the bubbling sauce and another splash of base sauce. The idea here is to heat the chicken through and also build that sauce. As the sauce caramelises to the side of the pan, scrape it back in for additional flavour.
To finish: Add the remaining ingredients. If your sauce is looking too thick, add more base sauce or the cooking liquid from the chicken if you have some. If it is looking too saucy, cook it down to thicken.
Can chicken dhansak be frozen?
Most definitely yes! Chicken dhansak, like the base sauce used to make it can be frozen and it freezes really well for up to 6 months.
This is a great way to prepare for a massive curry feast with friends. Some people think that freezing the curry actually makes it better.
So go ahead and cook up this chicken dhansak along with a few more of your curry house favourites and bring them out next time you have a gathering of curry fans around.
Following are step by step photos of me cooking chicken dhansak...
Using pineapple...
The most common way to add pineapple is to add it at the end of cooking so that you can actually see the pieces of pineapple.
If you add the pineapple to your chicken dhansak earlier, the fruit will break down and become part of the sauce.
What do you serve chicken dhansak with?
Deliciously cooked Basmati rice is a firm favourite. You should try my no fail recipe here.
You could also serve chicken dhansak with hot, homemade naans. Try my stovetop naans or if you prefer a sweeter Peshwari naan, you've simply got to try this.
If you're really feeling peckish, these keema naans are not to be missed!
Here are some more curry house favourites you might like to try!
Chicken Tikka Masala
Lamb Rogan Josh
Chicken Korma
Lamb Vindaloo
Chicken Madras
Lamb Bhuna
Chicken Chilli Garlic
Amazing chicken Patia
You will find many spicy and delicious recipes on my blog. Here are some you've got to try!
- Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
- Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
- One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
- Asian Honey Glazed Baked Salmon
- Sri Lankan Black Chicken Curry
- Peruvian Chicken - Pollo a la Brasa
- Korean Braised Beef Stew
- Dal Makhani - An Indian restaurant favourite!
- Tonkotsu Broth - When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
- Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
- The Best Butter Chicken - Try it and you'll agree.
- Authentic Saag Recipe - This is so good
- Thai Beef Green Curry - Authentic recipe with homemade curry paste
- Air Fryer Chicken Biryani
- Cajun Mac and Cheese - The creamiest mac on the planet!
- One Pot Chicken Vindaloo
- Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
- One Pot Chicken Chilli Garlic Curry
- Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
- Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.
Have you tried this chicken dhansak recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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How To Make Chicken Dhansak
Ingredients
- 2 tbsp ghee or vegetable oil
- 1 tbsp garlic and ginger paste
- 1/2 tsp ground turmeric
- 1 tbsp mixed powder
- 2 tsp chilli powder (more or less to taste)
- 70ml (1/4 cup) tomato puree
- 90g (1/4 cup) red split lentils (rinsed and cook until soft - about 30 minutes)
- 250ml (1 cup) approx. heated base curry sauce
- 350g (11oz) pre-cooked chicken
- salt and pepper to taste
- 100ml pineapple juice
- 2 - 3 tinned (canned) pineapple rings - cut into pieces
- Salt to taste
- Juice of one lemon
- 2 tbsp chopped coriander (cilantro)
Instructions
- Heat the ghee/oil over medium heat. Add the turmeric and the ginger and garlic paste and let sizzle for about 30 seconds. The turmeric will darken in colour as it cooks.
- Stir in the remaining ground spices and fry for a few seconds in the oil.
- Add the tomato puree and stir to combine with the spices. Bring to a simmer and then add about one ladle of base sauce. The base sauce should be added as required. If the curry is looking dry, add more base sauce. If too saucy, cook it down.
- Add the cooked lentils and stir it all up. Be careful as lentils will burn to the bottom. Stir often and reduce the heat if necessary.
- Now add the chicken pieces and the pineapple juice and pineapple pieces. Remember to add more base as required.
- Season with salt to taste and squeeze the lemon juice over the top. Garnish with the chopped coriander and serve.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 728Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 74mgSodium: 705mgCarbohydrates: 88gFiber: 17gSugar: 48gProtein: 23g
This data was put together using a program. It may not be correct but is a good guide.
Marion Horscroft says
This is my favorite curry and this recipe was great. I've never made it before, in fear of it not being as good as it is in restaurants, but it was!! All my friends loved it too.
Dan Toombs says
Great to hear that it worked out for you. I make this all the time and love it too.
Ken says
Made this for the first time this evening and I was very pleased with the results and just how fast it was to make.
My local takeaway produces a Dhansak that has a distinct fruity taste but no fruit pieces so I was interested to see the mention of pineapple juice in your recipe.
The taste and texture of your recipe is almost identical to my local which is what I wanted but its clearly not pineapple juice they are using. I suspect they are using orange juice so I will give that a try next.
Thanks for your hard work.
Dan Toombs says
Hi Ken
I've found that a lot of the better restaurants mix in papaya pulp or juice. This works really well. I've never tried orange juice with a dhansak so I look forward to hearing what you think.
Cheers.
Dan
adrian crawford-mckellar says
Please feel free to join us on Facebook/UK Loves Curry! We are a friendly forum dedicated to promoting, chatting about and enjoying Indian food.
Get to chat with lots of fellow curry lovers, other restaurants, chefs, suppliers, trade journals and curry bloggers from all over the UK and the rest of the world.
Just type UK Loves Curry! Into Facebook from a personal account and click “Join Group”
We look forward to seeing you there.
Regards, Adrian
Noel says
I moved to CANADA 3 tears ago and miss my favourite Chicken Dansak. Will try this but my cooking skills are very limited hope my BIR curry sauce is as good as hours to complete the Dansak...
Dan Toombs says
Just let me know if you have any recipe questions Noel. Good luck. 🙂
Dan
Lauren says
I have been looking for a recipe for this for ages and am keen to try it, I have been cooking curry fir a long time but have never come across curry gravy?!
Dan Toombs says
Hi Lauren
It's often called a curry sauce or base sauce. Base sauces aren't used in authentic Indian cookery so if you purchased an Indian cookbook, you wouldn't have seen it. This recipe is for British Indian restaurant style food. The recipe is very close to what you'll find at a curry house.
Hope you get a chance to try it.
Dan
Dave says
Will try this. Just curious about the pineapple juice though, is this the type of pineapple juice that you would use as a drink mixer, or the juice from a tin of pineapple rings? Two different things or does it matter?
Thanks
Dan Toombs says
Hi Dave
Use fresh pineapple juice. The juice in the tin of pineapple rings will do the job just fine. 🙂
Dan
Adam says
Could you clarify something for me please? Is it one cup of cooked lentils or one cup of raw lentils, cooked? One cup of raw lentils once cooked, seems an awful lot.
Love the BIR recipes, by the way. Garlic chilli chicken is a favourite!
Dan Toombs says
Hi Adam
I better have a look at my wording. It is a cup full of pre-cooked lentils. As with more curry house food, the food is almost always pre-cooked and then assembled again when ordered.
Dan
Dave says
A few tablespoons of lemon juice and some sugar achieves that sweet and sour flavour of a good Dhansak.
Ryan says
I have seen Dhansak described as Sweet, Sour and Hot.
I made this recipe and followed it exactly but it seemed to be lacking sweet and sour. It was plenty hot with the 1 TBSP of Chili Powder.
I did add more pineapple juice but the heat still over powered the dish.
Do you have any advice how to add more sweetness? And should it have a bit of sour?
Thanks for this great website.
Dan Toombs says
Hi Ryan
If you want the curry to be sweeter, add more pineapple juice. That will work fine. For the sour, add lemon juice or even a little citric acid or tamarind.
Hope this helps.
Dan
julian says
Hi You say 3 cardaman pods how many seeds is that can't get whole pods in Cyprus.
is there a substitute for fenugreek in sauce
Dan Toombs says
Hi Julian
1/2 teaspoon should be fine. Good luck.
Dan
Terry says
Hi dan , just a quick query if you use the chicken from the " pre cooked method " do you use the WHOLE of the broth as well and combine that into the. Base sauce or just the chicken from the broth ? and would you blend that broth mixture as you do with the base sauce cheers terry
Dan Toombs says
Hi Terry
I usually add just a little bit of the broth for flavour. There is no need to blend it. Perhaps a tablespoon or two of the broth. Hope this helps. I'm updating this recipe soon with step by step photographs.
Dan
Harvey says
Making this tomorrow. Just finished my base sauce. Dhansak is by far my favourite curry and can't wait to eat this.
Dan Toombs says
Great to hear Harvey. I'm just about update this recipe. Hope you enjoyed this version.
Thanks
Dan
Lloyd says
I've done the base sauce but would prefer to cook chicken in smaller batches. Is there an alternative method without making a broth ?
Dan Toombs says
Hi Lloyd
You could actually just add the chicken raw if you want. The pre-cooked method gives a little more flavour but that isn't really important as there are so many nice ingredients in the sauce. You could also use leftovers from a chicken roast or simply fry up some chicken before adding. Hope this helps.
Thanks
Dan
MarkG says
Wow! Used the basic curry sauce, and this recipe, to make one of the best curries I have ever cooked. As close to a curry house dish as I have managed to create in 25 years of trying. I varied it slightly by using raw chicken thigh fillets which I fried up with the garlic/ginger paste and turmeric at the start.
Dan Toombs says
Thank Mark. I'm really glad you liked the recipe. It's great to have this kind of feedback. 🙂
Dan
Carol Dias says
Hey Dan,
I am a first timer, I actually hate cooking, but found your recipes quite interesting, might try to cook 1 of these days, howerve in your chicken dhansak recipe you mentioned Check for seasoning, kindly do forward the recipe for the same, I have no clue what it means, thnx
Dan Toombs says
Hi Carol
Thanks for stopping by. All that means is try it. If you think it needs a little more salt, chilli powder etc, add it at that stage. Hopefully you will not need to add anything.
Thanks
Dan
stephanie Oliver says
Love curry, when I ask people to the house for dinner, I am always being asked to make curry! I make two or three so they can try different flavours, now will try even more with you on tap to guide me. Many thanks
Dan Toombs says
Great Stephanie. Thanks for stopping by and happy cooking.
Dan
arron watkins says
what is base curry sauce? and how do I make it please?
Dan Toombs says
Hi Arron
Looks like there is a problem with the link on the page. I'll have to look into that. Here is the link to the sauce. https://greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/
Thanks
Dan
Gavin Harvey says
I've noticed that this recipe is slightly different to the one in your book I downloaded from amazon. Which one would you say is better.
Dan Toombs says
Hi Gavin
They are only slightly different. I tend to change my recipes often. I wouldn't say that this one is any better than that in the book. 🙂
Thanks
Dan
David Phillips says
Hi Dan
I'm about to make a chicken Dhansak for the first time after reading lots of good reviews about your curry recipes and the curry base, on looking through the ingredients it mentions 1 teaspoon dried fenugreek leaves but when reading through the steps on cooking the spices it doesn't say when to add the fenugreek leaves, could you lease advise.
Regards
Davey
Dan Toombs says
Thanks for noticing Davey. Just add them at the end. I'll have to fix that.
Cheers
Dan
Paul says
Dan
Thanks for the recipes - we cook often and eat a lot of asian food. Indian and Bangladeshi recipes never turn out as expected, still delicious, but different. Your base curry sauce really helps.
The dhansak was brilliant - exactly like a takeaway one, which is EXACTLY what we wanted.
Paul
Dan Toombs says
Thanks Paul
Great to hear you liked the recipe!
Dan
Peter says
Hi Dan,
I use my dad's curry base and follow your other added ingredients to make your curries. I love this technique as it allows me to use mixture of my dad's (who sadly passed away) recipe and help from you to make all these delicious curries.
Thanks
Pete
Dan Toombs says
Hi Peter
Really glad you like the recipes. Sorry to hear about your dad. It sounds like a good way of remembering him.
Dan
Saf says
Dan can you please tell me how many garlic I should use to make the 9 tablespoons of paste . Also the size of ginger please?
Dan Toombs says
Hi Saf
It's about 100g or each. Hope this helps.
Dan
Sally Lacey says
Hi, the recipe calls for 1 and a half tablespoons of cumin and coriander powder, is that three quarters of a tbs for each one or one and a half of each?
Dan Toombs says
Hi Sally
It is really to taste but I always do a 50/50 mix.
Dan
Liz hague says
Hi,the curry tastes lovely ,but the colour was wrong ,it was quite a pale more like a korma look
Dan Toombs says
Hi Liz
Thanks for stopping by. I'm glad you liked the recipe. As for the colour, it is probably down to me using more chilli powder or tomato paste than the recipe calls for. I'm really not sure but I rarely use exact measures. The measures in the recipe are there as a guide. I like my curries quite spicy so it is probably down to the chilli powder I used. If you like a redder colour but not hot spice, try a sweet paprika.
Cheers,
Dan
abdul says
i am working bengali curry house ,
up northern england the dansak recipie for us is of more creamy consistancy .
you recipe is near but we make a spiced lentil pulp by slow cook lentil in water and spices then allow to dry putting in fridge
then making dansak similar to korma but adding pinapple must be from tin 1 ring
also add lemon and yes uht cream at the end after cooking high with gravy
less lemon used up north
further south they prefer more sour
the samba curry very similar
Dan Toombs says
Hi Abdul
Where are you? I live in North Yorkshire. I would love to stop by and watch you cook and perhaps learn a few recipes. What is the name of your restaurant?
Cheers,
Dan
Darren says
Hi Dan,
The Dhansak is my favourite curry. And I have been trying to master it for a few years now. I don't use a base sauce(yet) and recently have been experimenting with a slow cooker. I'm finding my sauce to be on the thin side however. Any tips for thickening without compromising flavour? Instead of pineapple I use mango chutney which helps thicken a little but not enough. Maybe the base sauce is the way forward!!
Darren
Dan Toombs says
Hi Darren
The base sauce is definitely the way forward. It is thin like water but it thickens up when cooked in the curry quickly because of all the other ingredients. Give it a try. That's how it's done at the curry houses. 🙂
Thanks,
Dan
Andrew Lister says
Hi Dan.
I’m deciding between and chicken and lamb dhansak to cook this weekend. I read both your recipes and they are quite different. The lamb dhansak is much simaplerr and doesn’t have the garlic/ginger paste. Can you elaborate on the differences ?
Btw I have the app and o am loving the recipes. Dopiaza and especially the Madras are stand outs for me. !
Andy
Dan Toombs says
Hi Andrew
Thanks for stopping by. I always say, adjust the recipes to your own personal taste and tweak them if you need to. Hope you enjoy those other recipes.
Thanks,
Dan
Steve says
Just about to have my first try with your recipes! When you use paprika, is it sweet or smoked?
Thanks.
Dan Toombs says
Hi Steve
For this one I usually use sweet paprika but there's no reason you couldn't use smoked. If it sounds good, do it.
Thanks,
Dan
Dan says
Hi
Great recipe,
So first of all thanks for sharing!
Not sure if anyone has mentioned it already but for extra flavour I saved the chicken poaching liquor to cook the lentils in.
I won't be spending out for take away any more as this is absolutely delicious!
Thanks
Dan
Dan Toombs says
Great to hear Dan. Good idea too. Lots of great flavour in the stock.
Cheers,
Dan
Darren Argyle says
Hi,
Is the 700ml of base curry sauce you use in this recipe the thick version before you water it down or is it 700ml of watered down sauce? Also is this recipe for 4 people
Dan Toombs says
Hi Darren
You always cook with the watered down sauce. This recipe should serve 4 or more as part of a multi-course meal.
Thanks,
Dan
Rebecca says
do you think this could be slow cooked?
Dan Toombs says
Hi Rebecca - That should work fine. It will taste different as these curries should be cooked over medium high to high heat for optimum flavour but I think it would still be good. To be honest, I've never done it so please let me know if you do. 🙂
Thanks,
Dan
Alex says
Hi Dan,
We moved to Australia 11 years ago and until we found your recipes we were starved of a good curry. So thanks a lot.
For the Chicken Dhansak please can you confirm that it's 1 Tablespoon of chilli power and not 1 teaspoon like most of your other recipes?
Also, I've had to resort to scouring the internet for your recipes as my 2 attempts to purchase your book have failed. Amazon UK refused to deliver to Australia and Amazon Australia took my order and then gave up 3 months later when they couldn't get a copy of your book. More than willing to pay for your excellent research and more recipes and if you have any ideas please let us know?
Cheers Alex.
Dan Toombs says
Hi
It is 1 tablespoon of chilli in the Dhansak but please do put less in you feel this is too much.
Books Depository in Australia carry all my books online I think so I hope you can find them there.
Thanks very much.
Dan
Marie Scott says
Hello, I'm new to your site so I apologise if you have answered this many times before. When you say 700ml of base sauce is that 350ml plus stock or water to thin it or 750ml of the thick sauce which I have frozen? Thank you,
Dan Toombs says
Hi
The 700 ml is 350 ml of base stock plus the 350 ml of water so 700 ml of liquid in total.
Thanks
Dan
Lynne says
Hi Dan. Love all your recipes I've tried so far over 2 years and only just found out the base sauce is watered down for the Dhansak etc! Have been using 700 neat base sauce which is delicious but a bit wasteful of the base sauce making effort! Can I check please if 250 ml lentils is the same as 250g, or should I use a measuring jug for them?
Dan Toombs says
Hi - I am really glad you are enjoying my recipes. I would say that 250 ml is about the same as 250 g of lentils but feel free to adjust how much you put in toy our own prefereance.
Thanks
Dan
Lemonie says
Hi. I have already made this once and it was the best curry I have ever made. In the recipe it says 1.5 Tbsp of cumin and coriander powder. Is this 1.5 Tbsp of each or .75 Tbso of each ?
Dan Toombs says
It 1.5 tbsp combined.
Thanks for checking.
Dan
Russell Barnes says
When you say 90g of Red Lentils - is this 90g cooked weight or 90g raw weight?
Dan Toombs says
This is the cooked weigh but add more or less to taste.
Thanks
Dan
Peter Levene says
Hi Dan, really enjoying your recipes, but unclear about one thing that features in all of them - 'tomato puree'. What is this? The only tomato puree I know is a thick paste either in a jar or a tube. Do you water this down or do you use a tin of smashed up chopped tomatoes or passata?
Dan Toombs says
I use passata that is widely available in all supermarkets and I add a tiny bit of water to thin it out.
I am glad you are enjoying my recipes and hope this helps.
Thanks very much
Dan
Michael says
Hi Dan, your chicken dhansak says “yield: 4” at the top above the title, but at the bottom, just above the calorie count, it says “yield: 2, serving size: 1”. Which is correct? Thanks!!
Dan Toombs says
It just serves 2 - sorry for the confusion. You can double it easily.
Thanks very much.
Dan
Rob says
Hi Dan. Your recipe's are amazing. Everyone so far has been spot on. And I like the way you encourage us to "adjust as necessary". But in the Dhansak recipe you mention adding pineapple juice twice; once a 60 ml dose, and later a 100ml slug? Is this right? PS, I'm getting your "Bible" for my birthday. (If availble! It's not at Amazon) Is there a problem with it?
All the best,
Rob
Dan Toombs says
Hi Rob
Thank you for noticing the mistake with the pineapple juice. The 60ml should not be there - just the 100ml added with the pineapple pieces, I have amended the recipe.
Unfortunately my book is out of stock everywhere at the moment as it sold out over Christmas. New stocks are arriving by mid March after a couple of delays caused by Covid related shipping problems.
I do have a few books here, I could sign one and send it to you but the cost would be £25 to include UK shipping. If you would like one please write to my wife [email protected] and she will handle.
Dan
Ewan says
I'm going to try this. What type of tomato puree do you use? Tube of Tomato puree? Passata? Blended fresh tomato?
Dan Toombs says
Use some passata blended with a little bit of water.
Thanks
Dan
George says
Omg! I made it and it was fantastic (even if I do say so myself) I was a bit overwhelmed at the start because I was making the base curry whilst poaching the chicken breast but the final result was a top result! Thanks so much!
Dan Toombs says
Well done, sounds great!
Dan
Lucy says
Absolutely gorgeous and incredibly easy to make. Used the base sauce gravy and the pre cooked tikka style chicken. Making it again today this time with the broth pre cooked chicken. Doing 2 big batches to freeze! Thanks Dan.
Dan Toombs says
Sounds great, thanks for letting me know.
Dan
Neil B says
My other half's favourite curry is dhansak. She has one at every place we go. She loves it; in fact, we had it for dinner this evening and I've made it so many times now that I thought it was about time to give you a thumbs-up.
Thank you Dan.