Chicken Dhansak

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Prep Time5

Cook Time30

Course: Main Course

Cuisine: Indian

Keyword: chicken breast, chilli, cumin, curry sauce, garam masala, tarka dal

Servings: people

Calories: 333kcal

Author: Chief Cook and Bottle Washer

We have assumed you will have a batch of curry sauce already made. If not, follow the recipe above. The same for the tarka dal, again if not follow the recipe above
Using about 75ml of the starter mix for the curry sauce (if you look at the recipe for curry sauce you'll see what we mean).
Cut each chicken breast into about 2cm cubes. Put 2 tbsp of oil (we always use Rapeseed) into a pan with 1tsp turmeric and using about 75ml of the starter mix for the curry sauce (if you look at the recipe for curry sauce you'll see what we mean), cook on a medium heat until the sauce starts to darken (about 4-5 minutes)
Add the chicken and stir until all pieces are coated in the sauce, turn down the heat and cook with the lid on for about 15 minutes, stirring frequently. Take off the heat ready to be used in the Dhansak
Heat the reamining 2 tbsp of oil in a pan and add the curry sauce and the tarka dal. Mix well and bring to the boil over a high heat
Without turning the heat down add the chicken, chill powder and green chilli. Stir well and continue to cook on a high heat for about 5 minutes or until the sauce thickens
Turn the heat down and cook for a further 5 minute, stirring occasionally
Stir in the garam masala, ground cumin and lemon juice stir and leave for 30 seconds before serving garnished with chopped coriander and naan breads. Delicious!