Chicken Dhansak

For the dhansak

• 2 tbsp cooking oil
• 2 bay leaf (thej pata)
• 2 pieces cinnamon stick (dhal shini)
• 2 cardamoms (elachi)
• ½ medium onion sliced
• 4 chillies
• Salt to taste
• 1 tsp garlic paste
• 1 tsp ginger paste
• ½ tsp turmeric powder (haldi)
• ¾ tsp coriander powder (dhaniya)
• ¼ tsp chilli powder (mirch)
• ¼ tsp cumin powder (jeera)
• ¼ tsp garam masala powder
• 1 medium tomato
• 100g split red lentils (dhal)
• 400g chicken
• Chopped fresh coriander

Heat oil in a large pan and add bay cinnamon and cardamom

When sizzling add onions, chili and salt and fry til onions start to brown

Add ginger and garlic paste and fry

Add all spices and fry for 2 mins

Add tomato and lentils. Stir to coat and cook covered on low for 5 mins

Add chicken, stir to coat and cover again. Cook on low for 10 mins

Add a¼ cup water, cover again and cook on low for 10 mins

Add 1 cup of water, turn up to high heat, recover and bring to a boil

For the tempering (tharka)

• 2 tsp clarified butter (ghee)
• ½ small onion sliced
• 6 gloves of garlic

For the tempering, melt the ghee in a small pan and add the onions.

Brown the onions and then add the garlic. Cook til golden brown.

Add the tempering to the curry, stir and cook, covered, on low for 5 mins

Turn off the heat, top with coriander leaves, cover again and leave for 10 mins before serving