Chicken dhansak

For the last meal of 2016 I cooked up a chicken dhansak. The origin of this dish is a North Indian/ mountainous regional dish so equally available in Nepal or Pakistan. It’s a stew made with meat, usually goat on the bone, but equally on the bone lamb or chicken is good. I used breast and lentils-I used red.


I made this dish without onion so here goes. Heat 2 tablespoons of vegetable oil and whilst that’s heating blend a capsicum, 4 chillies, 8 cloves garlic and 4 tomatoes. Add 1 teaspoon of turmeric, mustard seeds, Garam masala, salt, chilli powder and 1/2 teaspoon of onion seeds.


Add the spices and half cup red lentils and cook for 5 minutes. Then add wet mix together with care and simmer for 5 minutes, adding water as required. Meanwhile dice two chicken breasts and add and cook for 20-30 minutes.


Served best with chapatti or rice.

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