Before sure to watch my chicken dhansak video at the end of this recipe.
This restaurant style chicken dhansak will get you the results you’re looking for.
I published a similar chicken dhansak recipe in my first ebook “How To Make British Indian Restaurant Style Meals”. In that recipe, I left the pineapple out as I wasn’t a big fan.
Here I’ve added the pineapple and guess what… I actually quite like it! This curry always goes down well and I often make an extra large batch. I then split it and make a fiery hot version by adding more chillies and a mild version.
I used chicken here but you could add anything to your dhansak sauce you like. Paneer goes quite well.
Each of the authentic British Indian restaurant (BIR) recipes on my blog requite a base curry sauce. There is a link to the recipe in the recipe below. Once this is made, you can make many different curry house style curries in about ten minutes.
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.
You could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori Chicken Dhansak.
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Here are some more curry house favourites you might like to try!