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Chicken Dhansak Curry Recipe - Serves 4

438 calories each serving (636 calories if eating with rice)

Taste Rating = 7     Heat Rating = Medium

 
Chicken Dhansak Curry Recipe
 
Ingredients
1 cup (250ml) red lentils
5 tablespoons (75ml) vegetable oil
3 cloves of garlic, finely chopped
2 teaspoons (10ml) cumin seeds
2.5 cm (1 inch) cube ginger root, finely chopped
3 fresh green chillies, finely chopped
500g (1 lb) boneless and skinless chicken breast, cut into bite-sized pieces
1 teaspoon (5ml) garam masala
1 teaspoon (5ml) paprika
1 teaspoon (5ml) cumin powder
1 teaspoon (5ml) curry powder
2 large onions, peeled and finely chopped
1 can (225g or 8 oz) pineapple pieces, finely chopped (keep the pineapple juice in case you need it - if you don't need it then just drink it)
2.5 cm (1 inch) cube ginger root, finely sliced
1 tablespoon (15ml) lemon juice
2 tablespoons fresh coriander (cilantro) leaves, finely chopped
Method
Bring a pan of water to the boil and add the lentils and cook for 20 minutes - drain the lentils and set aside
Heat 2 tablespoons (30ml) of the oil in a large frying pan over a high heat
Add the garlic and stir-fry for 1 minute
Add the cumin seeds and stir-fry for 1 minute
Add the chopped ginger and stir-fry for 1 minute
Add the chillies and stir-fry for 1 minute
Add the chicken and stir-fry for 5 minutes
Remove the chicken leaving the oil and spices in the frying pan
Set aside the chicken
Add the other 3 tablsespoons (45ml) of oil to the frying pan
Add the garam masala, paprika, cumin powder and curry powder and stir-fry for 2 minutes
Turn down the heat
Add the onions and mix well
Fry for 10 minutes, stirring frequently - if the mixture dries out, add some of the pineapple juice
Add the chicken to the frying pan
Add the pineapple, sliced ginger, lentils, lemon juice and coriander
Simmer for 10 minutes
Serve on rice

Check out a review of this recipe
 
Recipe submitted by rob on 20 November 2006

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