Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together … Check This Amazing Recipe: Chicken dhansak
How to Make Chicken dhansak
less than 30 mins
30 mins to 1 hour
- low-calorie cooking spray
- 2 onions
- 6-8 chicken thighs
- 2 garlic
- 20g/¾oz ginger
- 2 tsp garam masala
- ½ tsp hot chilli powder
- 400g tin chopped tomatoes
- 600ml/20floz chicken stock cube
- 100g/3½oz dried red split lentils
- 2 bay leaves
- 200g/7oz wholegrain long grain rice
- 150g/5½oz fat-free natural yoghurt
- 1 tbsp roughly chopped fresh coriander
Spray a wide-based saucepan or sauté pan with oil and place over a medium heat. Cook the onions for five minutes, stirring regularly, until softened and very lightly browned.
Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly.
Tip the tomatoes into the pan and add the chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick.
About 25 minutes before the curry is ready, cook the rice in plenty of boiling water until tender, then drain well.
Season the curry to taste. Serve with the rice, topped with yoghurt and sprinkled with coriander.