Chicken Dhansak

INGREDIENTS: 450g boneless chicken
(cut into small cubes)

150g split yellow/red lentil,
2 medium onions (225g),
8-10g of ginger (fresh or paste),
4 medium garlic cloves (fresh or paste),
1 tomato (fresh or tin),
1/2 small green pepper,
7 tbsp veg /olive oil,
1 tbsp ghee (use oil if not available),
1/2 tsp turmeric,
2 tbsp of lemon juice,
4 level tsp white sugar,
7 tsp (50g) of
Mr Huda’s Universal Curry Paste,
2 level tsp chilli powder (to your taste),
1 finger green chilli,
2 bay leaves,
1-2 finger green chilli,
Fresh coriander.
Chicken Dhansak – Serves 4This dish is a fairly thick sweet and spicy dish cooked with either red or yellow split lentils. Preparing the lentils and the curry base can be done well in advance, frozen if need be.
1st stage (Prepare Lentils)
Wash the lentil, chop 1/2 onion and place in a medium sauce pan.

2. Add 1 tbsp oil, 1/4 tsp turmeric, salt and around 900 ml warm water.
3. Gently boil the above until the lentil is soft when pressed with fingers (stirring occasionally).
4. When cooked, leave to drain any excess water.
5. Heat 1 tbsp ghee/oil in a small frying pan.
6. Add 2 crushed garlic cloves and gently fry until golden.
7. Add the cooked lentil, stir, and cook for 5 mins (stirring occasionally) and leave.
2nd stage – (Curry Base)
Chop1 onion and the tomato
into 1/4 s, chop the green pepper, ginger (pealed), 1 garlic clove, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. When cooked blitz with a blender to make into a smooth puree.
Final stage – (Curry)
Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan.

2. Add 1 crushed garlic cloves, and the bay leaves and slowly fry until the garlic is golden.
3. Add rest of the onions (finely sliced) with salt and cook to soften (stirring regularly).
4. Add the Mr Huda’s Curry Paste, chilli powder, sugar and the lemon juice and cook for 1 min (stirring continuously).
5. Add the ready prepared curry base and cook for further 2-3 mins (stirring occasionally, covered).
6. Add the chicken and the ready prepared lentils with a little warm water (around 100-125 ml) and on full heat bring to boil and then leave to gently simmer (low heat) for 20 minutes or until the chicken is cooked or the desired texture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
7. Once cooking is nearly over add some chopped coriander and leave the curry to settle for 10-15 mins and remove any excess oil before serving.
Tips: If you wish to make the dish spicier simply add extra chilli powder when adding the curry paste.
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength