Chicken Dhansak

 (Medium)

Chicken Dhansak

Ingredients; 

3 Chicken breasts cut into bit sized pieces

1 Cup Red Lentils

Half Cup Curry Massalla Gravy

Quarter Onion finely chopped

2 Teaspoons Curry Powder

1 Teaspoon Chilli Powder

3 Teaspoons Mango Chutney

2 finely chopped Cayenne Chilli

1 Clove Garlic

Quarter cup Pineapple Juice

5 Tablespoons Vegetable Oil

4 Tablespoons finely chopped Fresh Coriander Leave

1 Tablespoon whole Coriander Leaves

1 Teaspoon Garam Masala

Juice of 1 Lemon

Boil some water and add the lentils, then simmer for 30 to 40 minutes until the lentils are soft and mushy and then drain the lentils.

Make a paste of the Curry Powder, Chilli Powder using the Lemon Juice.

Fry the Onion and one Cayenne Chilli in the Vegetable Oil on a medium heat until a golden brown.

Add the Curry Powder and Chilli paste and stir in and fry for 1 minute. 

Add Chicken pieces and seal well on all sides.

Add the Curry Massalla Gravy and simmer for a further 10 minutes.

Add the Lentils, Mango Chutney and Pineapple Juice and simmer for a further 5 minutes stirring constantly. If needed add some water to stop the curry getting to think and dry.

Now crush in the Garlic clove.

Add the finely chopped Coriander Leaves and one Cayenne Chilli, cook for a further minute then add HALF the Lemon juice, stir in and taste. Add the rest of the Lemon juice if needed.

Serve with whole Coriander Leaves sprinkled over the top.

Serves 4

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