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Most of us love a good curry, but how do we recreate the dishes we eat in Indian restaurants? Well as it is National Curry Week I can share with you my perfected Chicken Dhansak recipe which rivals the same dish at Shafiques, my excellent local curry restaurant.
Chicken Dhansak, serves 4
Marinade the Chicken
In a large bowl, add 1½ tsp salt, ginger and garlic, coriander powder, cumin powder and mix. Add to the chicken, and combine the paste with the meat making sure that the chicken is well coated. Marinade overnight in the fridge.
Fry Spices and Chicken
In a large pan melt the ghee over a medium heat; add the fennel seeds, cinnamon stick, dried red chilies and mustard seeds and fry the chicken with any juices for 20 minutes on medium to low heat.
For the Lentils: fry Onions and Spices
In a separate pan, heat the oil and add the salt, cardamom seeds, garam masala, turmeric and bay leaves, Add the onions and fry until golden. Then add the lentils.
Add Water and Simmer
Add the water , 1tsp salt, tamarind concentrate, brown sugar and lemon juice, bring to the boil, then reduce the heat and cook for 15 minutes. Mash the lentils with a spoon to make a pulpy mixture.Cook for another 15 minutes.
Add Lentils to Chicken
Add lentils to the pan containing the chicken pieces. Bring to the boil, then reduce the heat and cook for 30 minutes, whilst stirring occasionally to make sure that it does not stick or burn.
Add a pinch of coriander, stir and serve.
Copyright © 2006-2012 . All rights reserved. Keith Fowler