Chicken Dhansak
Restaurant-quality chicken dhansak using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- ...Continued
- 2 - 3 tbspn oil
- 1 tbspn tomato purée
- 30 gm onions (prepared weight)
- 1 portion g2 pre-cooked lentils
- 1 tspn green chilli (chopped)
- 1 portion g2 pre-cooked chicken
- ½ tspn ginger (grated)
- ¼ tspn salt
- ½ tspn garlic (crushed)
- 2 tspn caster sugar
- 2 tspn g2 dhansak spice mix
- 1 tbspn fresh coriander
- 1 tspn methi (see note 1)
- 1 tspn worcestershire sauce
- 1 tspn chilli powder (or to taste)
- 1 tbspn lemon juice
- ½ tspn garam masala
- 1 pineapple ring (or 8 chunks)
- 300 ml c46 curry base sauce (see note 2)
- 50 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.