Chicken Dhansak
Restaurant-quality chicken dhansak using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G3 Simple Fried Base
300 ml (1–2 portions) · 15 minutes · Simple
Key ingredients
1 tbspn oil · 100 gm onion (prepared weight) · 1 tspn garlic (finely chopped) · 1 tspn ginger (finely grated) · 2 tbspn chopped tomatoes · 2 heaped tspn tomato purée · +6 more
Ingredients
- 1 tbspn oil
- 1 tbspn white wine vinegar
- 75ml Simple Fried Base Sauce
- ½ tspn ground cumin
- 75 gm Lentils or chickpeas or beans of choice
- 2 tspn coriander seeds
- 1 portion pre-cooked chicken
- ½ tspn garam masala
- ¼ tspn salt
- 1 tbspn lemon juice
- ½ tspn hot chilli powder
- 2 pineapple rings
- 1 tspn green chilli
- 100 ml pineapple juice
Method
- 1
Slice the onion.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
- 3
Chop the coriander.
- 4
Cut the pineapple ring into 8 pieces.
- 5
Heat the oil in a suitable pan and cook the onions and green chilli, stirring regularly, for .
- 6
Add the ginger/garlic paste and cook, stirring, for .
- 7
Add the c41 dhansak spice mix, methi, chilli powder and garam masala and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 8
Add the tomato purée, pre-cooked lentils and 40 ml of c46 base sauce and cook, stirring regularly, for , adding a little c46 base sauce if needed to prevent drying..
- 9
Add the c41 pre-cooked chicken, salt, sugar and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain your desired sauce consistency.
- 10
Stir in the coriander, worcestershire sauce, lemon juice, pineapple chunks and pineapple juice and cook, stirring regularly, for adding a little c46 base sauce if needed to maintain your desired sauce consistency.
- 11
Serve with rice and garnish with freshly chopped coriander.