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INGREDIENTS:
500g boneless chicken
(cut into small cubes)
150g split yellow lentil,
2 medium onions (225g),
8-10g of ginger (fresh),
4 medium garlic cloves (fresh),
2 finger green chillis,
CHICKEN DHANSAK
Serves 4
1st stage (puree) 1. Wash the lentil, chop 1⁄2 onion and
place in a medium sauce pan.
2. Add 2 tbsp oil, 1⁄4 tsp turmeric, salt and around 900
ml warm water.
3. Gently boil the above until the lentil is soft when pressed
with fingers (stirring occasionally).
4. When ready drain any excess water and leave aside.
2nd stage 1. Heat 2 tbsp ghee in a small frying pan.
2. Add 2 crushed garlic cloves and gently fry until
golden.
3. Add the cooked lentil, stir, and cook for 5 mins (stirring
occasionally).
4. Once cooked leave aside.
3rd stage (puree) 1. Cut 1 onion into 1⁄4 s, cut 3 tomatoes into 1⁄2 s, chop 1⁄2 green pepper, ginger (pealed), 1
garlic cloves, green chillies and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp
oil, 1⁄4 tsp turmeric, salt and cup of warm water (around
200-250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately
15-20 mins) stirring occasionally.
4. When cooked place in a blender to make into puree.
Final stage 1. Heat 7 tbsp of oil (moderate heat) in a
medium sized sauce pan.
2. Add 1 crushed garlic cloves, cardomons and the bay
leaves and slowly fry until the garlic is golden.
3 cherry tomatoes,
1
⁄2 small green pepper,
13 tbsp veg /olive oil,
2 tbsp ghee (use oil if not available),
1
⁄2 tsp turmeric,
3. Add rest of the onions (finely sliced) with salt and cook
to soften (stirring regularly).
2 tbsp of freshly squeezed lemon juice,
4. Add the curry paste, chilly powder, sugar and the lemon
juice and cook for 1 min (stirring continuously).
4 level tsp white sugar,
5. Add the ready blended puree and cook for further 3-4
mins (stirring occasionally, covered).
8 tsp (50g) of
Mr Huda’s Universal Curry Paste,
6. Add the chickens with a little warm water (around
100-125 ml) and on full heat bring to boil and cook for
around 3-4 mins (covered and stirring occasionally).
2 level tsp chilli powder,
7.Back to moderate / low heat, leave to simmer (covered)
for 30 mins (stirring occasionally).
8. Add the cooked lentil, stir, and leave to cook for further
10-15 mins or until the texture is fairly thick.
3 or 4 cardomons,
2 bay leaves (if available),
Fresh coriander (if available)
9. Once cooking is nearly over add the chopped
coriander and leave the curry to settle for 10-15 mins
before serving.
Surma Secret Spices Ltd.
161 Frodingham Road, Scunthorpe,North Lincolnshire. DN15 7NH.
Tel: 01724 335492
Fax: 01724 335492
[email protected]
www.mrhudas.co.uk