Chicken Dhansak

The curry house dhansak is often referred to as "hot, sweet and sour with lentils". The "hot" is chilli powder, the "sweet" is sugar and the "sour" is lemon juice. Curry houses commonly use masoor dhal (split red lentils.


1 onion, peeled and roughly chopped

2 inch Ginger peeled and chopped
3 Garlic cloves peeled and crushed

3 Green chillies sliced

1 Tbsp Sunflower Oil
1 Tbsp Soft Brown Sugar
Juice of 1 Lemon
0.5 Tsp Turmeric
2 Tsp Ground cumin
2 Tsp Ground coriander
3 Cardamom lightly bashed
2 Skinless chicken breasts diced
50 g Red lentils
400 g Tin Chopped tomatoes
200 ml Chicken stock
20 g Coriander leaves picked and chopped


Put the onion, ginger, garlic and chilli in a small blender and whizz to a paste, adding a splash of water if you need to
Heat the Sunflower Oil in a pan and fry the paste with a pinch of salt for 10 minutes until the onions are just turning golden
Add the spices and fry for another minute
Add the chicken and lentils, frying until the chicken is opaque
Add the tomatoes and stock, bring to a simmer and cover
Cook for 20 minutes until the lentils are tender and the chicken is cooked through
Add the Sugar and Lemon Juice
Scatter with coriander to serve