Taking time with your Dhansak is so rewarding

Chicken Dhansak (serves four)

Ingredients Instructions
  • 300ml rapeseed oil
  • 2 medium onions, diced
  • 1kg chicken, cut into 2 inch pieces
  • 300g chana daal (soaked overnight)
  • 3 medium tomatoes, diced
  • 15g cumin seeds
  • 6 green cardamom pods
  • 4 black cardamom pods
  • 6 cloves
  • 3 bay leaves
  • 1 tablespoon dried coriander
  • 10 black peppercorns
  • 3 green chillies, chopped
  • 3 tablespoons ginger and garlic paste
  • 1 tablespoon ginger, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon turmeric powder
  • 1 tablespoon red chilli powder
  • Half bunch fenugreek leaves
  • Half bunch coriander
  • 1 litre water
  • Heat the oil in a pan. Add cumin seeds, green cardamom, cloves, black peppercorns and black cardamom and stir well for 2 minutes
  • Add the onions and the green chillies and sauté until the onions soften and turn golden brown
  • Add the chopped ginger and garlic and stir for 1 minute
  • Add the turmeric powder, red chilli powder and the dried coriander and stir
  • Add the tomatoes and stir, bringing the sauce to a simmer
  • Add the chana daal and 1 litre of water, bring to a boil then reduce to a simmer and cover, leave to cook for 20 minutes
  • Uncover the pan, add the chicken and the fenugreek leaves and cook for another 20 minutes
  • Take off the heat, stir through the fresh coriander leaves, cover and leave to stand for 10 minutes

Recipe © Chaakoo, Glasgow | http://www.chaakoo.co.uk