Pat Chapman's Curry Club
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Chicken Dhansak

Restaurant style with chicken

This recipe is a bit of an experiment! So, please drop me an email and tell me what happened.

Serves 4 - 6 as a main course



400g (14oz) chicken breast, cubed

200g (7oz) masoor dal, red lentils, split and polished and rinsed with fresh water

4 tablespoons ghee

8 garlic cloves, minced

4 tablespoons Curry Masala Gravy

3 tablespoons onion tarka

4 teaspoons dried fenugreek leaves

4 teaspoons garam masala

2 or more teaspoons white sugar

2 - 3 handfuls fresh coriander leaves, chopped

salt to taste



6 teaspoons curry powder or paste

1 teaspoon cummin, ground

1 teaspoon turmeric

2 or more teaspoons chilli powder



1 or more tablespoons pineapple juice

2 or more teaspoons lemon juice



Select an oven-proof lidded casserole dish.

Stir fry the garlic in the ghee.

Add the Masala and stir-fry for a minute or two.

Add the Curry Masala Gravy and the onion tarka and combine.

Add all other ingredients, except the chicken, cover with water or stock.

Cook at 200?C for 20 minutes, inspect, adding water as necessary.

When sauce cooked, add the chicken and return to oven for 20-25 minutes or until the chicken is cooked and white right through.

Add optional ingredients.

Adjust for salt, sugar and chilli heat.

Add more freshly chopped coriander leaf, if desired.

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