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Chicken Dhansak

Chicken Dhansak. This looks tricky, but I assure you
it’s really easy!
Step 1
  • 150g Yellow Split Peas
  • 50g Red Lentils
  • 1 Red Onion (Chopped)
  • 2 Tbsp Oil
  • 1/2 Tsp Tumeric
  • 2 Garlic Cloves (Crushed)
  • 1 Tbsp Butter
Place all Ingredients except the Garlic & Butter into a saucepan with 1 ltr Boiling Water & 1 tsp Salt, boil gently for 40 mins then drain off any excess water. Fry the Garlic in butter for 2 mins then add the drained lentils, mix & fry for 2 extra mins. Set Aside.
Step 2
  • 1 Onion
  • 2 Medium Tomatoes
  • 1/2 Green Pepper
  • 15-20g Fresh Ginger
  • 1 Garlic Clove
  • 2 Green Finger Chillies
  • Small Handful of Fresh Coriander
  • 4 Tbsp Oil
  • 1/2 Tsp Tumeric
  • 1/2 Tsp Salt
  • 200ml Water
Add all ingredients (chopped Roughly) to a saucepan, cover & genlty boil for 20 mins or until soft. When cooked place into a blender & whizz to a puree. Set Aside.
Step 3
  • 2 Tbsp Oil
  • 1 Garlic Clove (Crushed)
  • 1 Onion (Finely Sliced)
  • 4 Green Cardomom Pods
  • 2 Bay Leaves
  • 400g Chicken Breast (Cubed)
  • 4 Heaped Tsp Curry Paste
  • 4 Tsp Sugar
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Tomato Puree
  • Fresh Coriander (Chopped)

Heat The Oil in a pan or wok & add the Garlic, Cardomoms & Bay leaves and slowly fry until the garlic is golden. Add the Onion and fry gently until soft. Add the Curry Paste, Sugar, Lemon Juice & cook for 1 min (Stirring Continuously) then add then Vegetable Puree that you set aside, also add the Tomato Puree & cook for 3-4 mins. Add the Chicken Breast & cook for 2 mins until the Chicken has colour, add 100ml water & cook for a further 2 minutes, then turn down the heat, cover & simmer for 20 minutes. Add the cooked Lentils that you set aside earlier, stir and leave to cook for a further 5 minutes, then add the chopped coriander, stir once again (add a little water if nessasary) & serve with Basmati rice or Naan Bread. Enjoy!

Serves 4
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