Chicken dhansak
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 onion, peeled and roughly chopped
- peeled and chopped to make 2 tbsp ginger
- 2 cloves garlic, crushed
- 1 green chilli, sliced
- for frying oil
- ½ tsp turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 pods cardamom, lightly bashed
- 2 skinless chicken breasts, diced
- 50g red lentils
- 400g tin chopped tomatoes
- 200ml chicken stock
- a small bunch coriander, chopped
Method
- STEP 1
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.
- STEP 2
Heat 1 tsp 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.
- STEP 3
Add the chicken and lentils, frying until the chicken is opaque.
- STEP 4
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. Scatter with coriander to serve.
