Do you want Chicken Dhansak with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time...
1. 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 until the lentil is soft when pressed with fingers (stirring occasionally).
4. When cooked, drain any excess water and leave aside.
2nd Stage (Puree):
1. Cut 1 onion and 3 tomatoes into 1/4's, chop the green pepper, ginger (peeled), 1 garlic clove, green chillies (if using) 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 200-250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally.
4. When cooked place in a blender to make into puree.
3rd Stage (Curry):
1. Heat 2 tbsp oil in a medium sized sauce pan.
2. Add 1 crushed garlic clove, cardamoms 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 Universal Curry Paste, chilli powder, sugar and the lemon juice and cook for 1 min (stirring continuously).
5. Add the ready blended puree and cook for further 2-3 mins (stirring occasionally, covered).
6. Add the chicken with a little warm water (around 100-125 ml) and the cooked lentils, and on full heat bring to boil, then leave to gently simmer (covered) for 25 mins (stirring occasionally).
7. Once cooking is nearly over, add the remaining chopped coriander and leave the curry to settle for 10-15 mins. Before serving drain any excess oil.
Tip: 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
