Chicken Dhansak

By Kitchen Sanctuary · 50 min

Ingredients

Instructions

1. Heat the oil in a large lidded saucepan (or a large lidded frying pan) over medium heat.
2. Add the onion and cook, stirring often, for 10 minutes, until soft and lightly caramelised.
3. Add the chicken, curry powder, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic and ginger. Stir to coat the chicken and cook for 5 minutes, until the chicken is sealed.
4. Stir in the tomato purée and honey, then add the lentils, passata, chicken stock and 1/2 cup (120 ml) of the juice from the pineapple tin.
5. Stir everything together and bring to the boil.
6. Reduce the heat, cover and simmer for 25-30 minutes, until the lentils are soft, stirring every few minutes to stop them sticking.
7. Add the pineapple pieces and heat through for a further 5 minutes. Add a splash of water if the curry looks too thick.
8. Serve with basmati rice and top with chopped fresh coriander.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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