Chicken Dhansak
A traditional Indian chicken dhansak with white wine vinegar, Masala Sauce, Lentils or chickpeas or beans of choice. Cooked from scratch with authentic spices.
Ingredients
- 1 tbspn oil
- 1 tbspn white wine vinegar
- 75ml Masala 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
Mix 75 ml of masala sauce with 75 ml of water.
- 2
Grind coriander seeds in a pestle and mortar (can use ground spice if you prefer).
- 3
If using beans or chickpeas mash them with a fork. Loosen them with a little water and wine vinegar.
- 4
Cut the pineapple rings into 8 pieces.
- 5
Heat some oil in a wok or a heavy pan.
- 6
Add the masala sauce and lentils/beans and mix well and bring to a vigorous boil.
- 7
Add the pre-cooked chicken, salt, chilli powder and green chilli.
- 8
Stir well and cook to , stirring regularly.
- 9
Simmer for a further , stirring occasionally.
- 10
Add a little water or adjust the heat at any time so the mixture does not dry out. The intention is for the sauce to be fairly thick.
- 11
Stir in the garam masala, ground cumin, coriander, lemon juice, pineapple chunks and pineapple juice.
- 12
Continue to cook until the sauce has thickened sufficiently.
- 13
Serve on a bed of rice.