Chickendhansak Recipes
CHICKEN DHANSAK
An Indian classic. The chicken is cooked in spiced Dhals. This was my fathers favourite, he always asked me to cook this dish for him. I still cook it but with a lump in my throat and a tear in my eye as he is no longer with us. There is plenty to do in this recipe so take your time. You could use precooked canned lentils but, the result is not the same. Prepare the chicken the day before cooking it.
Provided by Brian Holley
Categories Curries
Time 2h
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Cut chicken breasts in two and sever the legs at the joint.
- With the salt mash the ginger and garlic to a pulp.
- In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreek seeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
- In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes.
- Add the water, bring to the boil and simmer covered for 20 minutes. Turn off the heat.
- Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
- Heat the oil in another pan and fry the onions till just golden.
- Add the turmeric and garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
- Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
- Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
- Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
- Dissolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
- Serve with boiled rice and a good chutney.
Nutrition Facts : Calories 887.3, Fat 35.1, SaturatedFat 9.6, Cholesterol 257.6, Sodium 810.3, Carbohydrate 39.5, Fiber 10.3, Sugar 7.3, Protein 101.3
CHICKEN DHANSAK
This is from a Dutch Indian cookbook, so I can't vouch for it's authenticity, but it's certainly delicious. I didn't have pigeon peas or split chickpeas, so I used brown lentils in its place.
Provided by joanne.smolka
Categories Curries
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Put the lentils in a large pan. Add water to cover. Bring to a boil, turn down the heat and let them cook for about 40 minutes.
- Heat 3 tablespoons oil in a large pan like a dutch oven. Add half of the ginger and half of the ginger and stir fry for 1 minute. Add the chicken and fry until golden brown. Add the lentils.
- While stirring, add tomatoes, pumpkin, 2/3 of the onions, spinach, mint, and salt to the chicken. Bring to a boil and let cook uncovered for 45 minutes, or until chicken is cooked through. Put the chicken on a plate and put the lentil/vegetable mixture in a food processor, blending until it becomes a smooth puree.
- Heat the rest of the oil in a clean pan. Add the rest of the onions and fry until they are golden brown. Stirfry the pepers and the rest of the ginger and garlic paste. Add the rest of the spices and fry for about 6 minutes. Add water if the mixture is too dry. Add the lentil mixture and mix well. Softly boil for 20 minutes. Add the chicken pieces and cook another 20 minutes. Serve with fresh coriander on top.
Nutrition Facts : Calories 446.1, Fat 17.8, SaturatedFat 2.3, Sodium 114.2, Carbohydrate 57.5, Fiber 19.8, Sugar 9.8, Protein 18.7
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