Chicken Dhansak

Name: Chicken Dhansak
Cook time: 60 min
Total time: 60 min
Cuisine: International
Ingredients: 1.4kg chicken thighs. cut into pieces; 300g toor dal- whole dried variety; 50g tamarind pulp; 5cm piece of ginger.grated; 6 garlic cloves. crushed; 2 large onions. chopped; 200g red pumpkin. chopped; 150g aubergines. chopped; 1 potato. chopped; ¼ cup fresh dill. chopped; ½ tsp turmeric powder; 1 cup + 1 tbsp coriander leaves; 20 leaves fresh mint; salt; 100ml oil; 2 tsp dried fenugreek; 3 tsp parsee sambar masala; 2 tsp dhansak masala; 1 tsp cumin powder; 3 tsp coriander powder; 2 tsp red chilli powder; 3 tomatoes. chopped; 6 chillies. chopped; 1 tbsp palm sugar; juice of 1 lime; 600ml chicken stock

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Cook: 60 mins

Main Course

Ingredients

1.4kg chicken thighs. cut into pieces
300g toor dal- whole dried variety
50g tamarind pulp
5cm piece of ginger.grated
6 garlic cloves. crushed
2 large onions. chopped
200g red pumpkin. chopped
150g aubergines. chopped
1 potato. chopped
¼ cup fresh dill. chopped
½ tsp turmeric powder
1 cup + 1 tbsp coriander leaves
20 leaves fresh mint
salt
100ml oil
2 tsp dried fenugreek
3 tsp parsee sambar masala
2 tsp dhansak masala
1 tsp cumin powder
3 tsp coriander powder
2 tsp red chilli powder
3 tomatoes. chopped
6 chillies. chopped
1 tbsp palm sugar
juice of 1 lime
600ml chicken stock

Accompaniment

Method

1
1. Wash the toor dhal and soak it in water for 30 mins. Soak the tamarind in 200ml of water for 30 mins.

2. Grate 4cm piece of ginger and crush 4 of the garlic cloves.

3. In a large pot,put the dhal, onions, pumpkin, aubergines, potato and dill with 1 pint of water. Add the turmeric, the remaining piece of ginger, the remaining 2 garlic cloves, 1 tbsp of the coriander leaves and 8 of the mint leaves. Simmer until the dhal is very soft. Allow to cool slightly. Liquidise until creamy, season with 1 tsp of salt.

4. While the dhal is cooking, heat the oil in a large pan and fry the ginger and garlic, the cup of coriande leaves, the remaining mint leaves, fenugreek, sambar masala, dhansak masala, cumin, coriander, red chilli powder, tomatoes and green chillies, and fry for 2 mins, stirring continuously. Add the chicken and saute for 2 mins. Season with 1 tsp salt and stir well.

5. Add the dhal to chicken with 1 pint of chicken stock and palm sugar. Simmer for 30 mins. Add tamarind water and lime juice, adjust seasoning and serve.