Olive Magazine
Chicken dhansak with spiced garlic naan

Chicken dhansak with spiced garlic naan

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

The best curry for when we're in a hurry. Chicken and lentils cooked in a spicy Indian tomato sauce makes a dhansak that will satisfy family or friends. Serve with garlic naan breads on the side.

Nutrition:
NutrientUnit
kcal501
fat13.4g
carbs52g
fibre6.2g
protein40.2g
salt2.2g
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Try this recipe for chicken dhansak with spiced garlic naan, then also check out our plain naan bread.

[embed]http://www.youtube.com/v/fikEpQ6R6B8&hl=en&fs=1[/embed]

Ingredients

  • 100g red lentils
  • 2 onions, roughly chopped
  • 400g tin chopped tomatoes
  • 1 tsp turmeric
  • 1½ tsp cumin seeds
  • 1½ tsp coriander seeds
  • from 4 pods cardamom seeds
  • oil
  • a 4cm chunk ginger, finely grated
  • 3 cloves garlic, crushed
  • 2-3 sliced green chillies
  • 6 skinless, boneless chicken thighs, quartered
  • 1 tsp plus extra for sprinkling garam masala
  • a small bunch coriander, chopped
  • butter
  • 4 mini naans

Method

  • STEP 1

    Put the lentils, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to just cover, then simmer gently for about 20 minutes until the lentils are very tender.

  • STEP 2

    Meanwhile toast the whole spices in a dry pan until they release an aroma. Grind with a pestle and mortar or spice grinder.

  • STEP 3

    Heat 1 tbsp oil in a pan, add the ginger, all but 1 tsp of the garlic, most of the chilli and spices then cook gently for 2-3 minutes. Add the chicken and cook, stirring, until opaque, then tip in the lentils and another 150ml water. Simmer for 45 minutes, then stir in the garam masala and sprinkle with coriander.

  • STEP 4

    Melt a knob of butter then cook the reserved garlic, green chilli and another pinch of garam masala. Brush the naans with the butter, then heat them through in a hot oven and serve with the curry.

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