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 2 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 ready drain any excess water and leave aside.
2nd Stage:
1. Heat 2 tbsp ghee in a small frying pan.
2. Add 2 crushed garlic cloves and gently fry until golden.
3. Add the cooked lentil, stir, and cook for 5 mins (stirring occasionally).
4. Once cooked leave aside.
3rd Stage (Puree):
1. Cut 1 onion into 1/4's, cut 3 tomatoes into 1/2's, chop 1/2 green pepper, ginger (peeled), 1 garlic cloves, green chillies and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/4 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.
Final Stage:
1. Heat 7 tbsp of oil (moderate heat) in a medium sized sauce pan.
2. Add 1 crushed garlic cloves, 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, chilly powder, sugar and the lemon juice and cook for 1 min (stirring continuously).
5. Add the ready blended puree and cook for further 3-4 mins (stirring occasionally, covered).
6. Add the chicken with a little warm water (around 100-125 ml) and on full heat bring to boil and cook for around 3-4 mins (covered and stirring occasionally).
7. Back to moderate / low heat, leave to simmer (covered) for 30 mins (stirring occasionally).
8. Add the cooked lentil, stir, and leave to cook for further 10-15 mins or until the texture is fairly thick.
9. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 mins 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
7. Chicken Korma
