Chicken Dhansak

https://www.bonappetit.com/story/instant-pot-dal-formula

Martin's own:

Maybe add some fresh ginger to this?

• • 2lbs chicken, cut into bite sized pieces

  • 1/2 jar Patak's Chicken Tikka paste

  • 2 oz Yogurt or Buttermilk

  • 200g (1 cup) red lentils

  • 1 can pineapple, chunks or rings in natural juice (20oz or 14oz, depending how much you like pineapple)

  • 14 oz can tomatoes, crushed

  • 1 packet chicken stock concentrate / stock cube.

  • 2 oz butter

  • 2 tsp curry powder

  • 2 tsp garam marsala

  • 1 largish yellow onion, finely chopped

  • Tamarind

  • Other lentils

  • Methi Leaves

  • Ghee

  • Ginger

  • Garlic

  • Cinnamon

  • Nutmeg

  • Mace

Method

• 1. Marinade the chicken in the Tikka paste and Yoghurt / buttermilk for several hours.

  2. Preheat oven to 450F.

  3. Put the red lentils in a saucepan with the tomatoes, juice from the pineapple can, stock concentrate, and a cup of water. Bring to a boil, and then set to simmer on low.

  4. Fry the curry powder and garam marsala in the butter for a minute. Add the onion and cook until a light brown. Add to the lentil mixture

  5. Spread the chicken out on a pan, dumping the excess marinade into the lentils.

  6. Cook the chicken in the oven, then add it to the lentil mix.

• • 5 cups water

  • 1 tbs chicken stock concentrate

  • 1 cup red lentils

  • 1 cup yellow split peas

  • 1.5 lbs chicken breast

  • 3 tbs chicken tikka spice mix

  • 1 tsp salt

  • 1 large onion

  • 2 tbs Patak's mild curry paste

  • 2 tbs fresh ginger, grated

  • 1 tbs garlic

  • 1 tbs chili paste (eg sirracha) or 1 jalapeño, finely diced.

  • 5 cardamom pods

  • 1/4 tsp fenugreek seeds

  • 1 tsp dried fenugreek leaves

  • 2 tbs tamarind paste

  • 1 can pineapple rings, cut into bite sized chunks

  • 1 bunch fresh coriander 

Method:

• 1. Simmer the water, chicken stock concentrate, lentils and split peas in a dutch oven.

  2. Dice the chicken into bite sized pieces and coat with chicken tikka spice and salt. Set aside.

  3. Meanwhile dice the onion fine, and saute in ghee or oil until golden brown.

  4. Add the curry paste, ginger, garlic, chili, cardamom, and fenugreek seeds, and cook for a minute. Add the mixture to the main pot.

  5. Saute the chicken until browned on ghee or oil and add to the main pot.

  6. Add the fenugreek leaves, simmer until lentils are tender (approx 20 minutes).

  7. Add the tamarind paste and pineapple rings.

  8. Finely chop the fresh coriander and stir into the pot to finish.

http://www.hellomagazine.com/cuisine/recipes/20080924711/Anjum/Indian/Curry/

Anjum's

Ingredients (Serves 6-8)

• • 6 tbsp vegetable oil

  • 1 medium-large onion, peeled, halved and finely sliced

  • Salt to taste

  • 2 medium-large tomatoes, puréed

  • 800g/1 3/4 lb chicken, skinned and joined

  • 200g/7oz red lentils, rinsed, soaked and drained

  • 4 small aubergines, halved lengthways (optional)

  • 450g/1lb butternut squash, peeled and cut into large chunks (optional)

  • 1 tsp tamarind paste, or to taste

  • 1 tsp garam masala

  • 1 tsp sugar

  • Handful of fresh coriander, chopped

For the paste

• • 6 large cloves garlic, peeled

  • 15g/ 1/2 oz ginger, peeled

  • 2 tsp cumin seeds

  • 1 tbsp coriander seeds

  • 2.5cm/1in piece of cinnamon stick

  • 1/4 tsp fenugreek seeds, ground

  • 1/2 tsp black mustard seeds

  • 1/4 tsp black peppercorns

  • 1 tsp fennel seeds

  • 1/2 tsp red chilli powder, or to taste

Method

• 1. To make the paste, whiz all the paste ingredients with a little water in a blender until smooth.

  2. Fry the onion in oil in a non-stick pan for about 8 minutes, until well browned.

  3. Stir in the paste and salt and cook until the moisture has evaporated, then fry over a low heat for another 2-3 minutes, stirring continuously.

  4. Add the tomatoes and a good splash of water, cover and cook for 10 minutes over a moderate-high heat, until the oil starts to bubble at the sides of the pan.

  5. Add the chicken and brown for a few minutes.

  6. Add the soaked lentils to the pan with 800ml/1 1/4pt water, bring to the boil and simmer for 5 minutes.

  7. Add the aubergines, cover and cook over a low heat for 10 minutes, then add the squash, if using.

  8. Cover again and cook until the chicken and vegetables are tender, giving the pan an occasional stir.

  9. Add the tamarind paste to taste, the garam masala and sugar.

  10. Check the seasoning and, using the back of the spoon, crush some of the lentils to bind the gravy.

  11. Add a splash of recently boiled water from the kettle if it is too thick.

  12. Sprinkle the coriander over and serve.

• • http://menuinprogress.com/2008/01/indian-takeaway-chicken-dhansak.html

  • http://www.indiacurry.com/chicken/dhansakchicken.htm

  • http://www.miketaylor.org.uk/misc/recipes/dhansak.html

  • http://www.curryhouse.co.uk/rsc/dhansak.htm

  • http://indianfood.about.com/od/chickendishes/r/chickendhansak.htm

  • http://indian.food.com/recipe/chicken-dhansak-204653

  • http://www.indo-curry.com/blog/chicken-dhansak.htm

  • http://www.indiasnacks.com/recipe/135/Chicken-Dhansak.php

http://reluctanthousedad.com/2014/01/26/indian-restaurant-style-chicken-dhansak-pineapple/

Serves 4

Ingredients:

• • 4 chicken breasts, pre-cooked

  • 2 tbsp ghee

  • 4 cloves garlic smashed to a paste

  • 2.5 cm ginger finely cut and smashed to a paste

  • 1 tsp turmeric

  • 1 tbsp good quality curry powder

  • 1 tbsp cumin powder 1 tbsp chilli powder (more or less to taste)

  • 1 tbsp tomato paste

  • 250ml red split lentils (rinsed and cook until soft – about 30 minutes)

  • 750ml curry gravy

  • 3 tbsp fresh chopped coriander

  • Salt and pepper

  • 100ml pineapple juice (optional)

  • 3 pineapple rings – cut into pieces (optional)

Method:

• 1. Heat the ghee/oil over medium heat.

  2. Throw in the ginger and garlic pastes along with the turmeric and let sizzle for about 30 seconds. The turmeric will become darker as you do this.

  3. Now add the cumin, curry powder, chilli powder and tomato paste.

  4. Stir to combine before adding the curry gravy, cooked lentils and chicken pieces and heat through.

  5. To finish, stir in the pineapple juice and/or pineapple pieces if using. Test for seasoning and add salt and pepper to taste.

  6. Sprinkle with the chopped coriander and serve immediately. Chicken dhansak goes very well with plain white rice and naans.

Prashad

https://books.google.com/books?id=-UFwsluKqM8C&pg=PA89&lpg=PA89&dq=prashad+cooking+with+indian+masters+dhansak&source=bl&ots=BvpvFITols&sig=WtM2c5kmgD0Hb4reDx-2lqORd6k&hl=en&sa=X&ved=0ahUKEwi8jbfTtObRAhVHh1QKHV_7BfgQ6AEIKjAC#v=onepage&q=prashad%20cooking%20with%20indian%20masters%20dhansak&f=false

• • 200g Ghee

  • 200g Onions

  • 1 tbs garlic

  • 1 tbs ginger

  • 750g chicken

  • 100g Toor Dal (yellow, pigeon peas)

  • 100g Masoor Dal (red lentils)

  • 1 can (14.5oz / 410g) Tomatoes

  • 1 tsp red chilli powder

  • 1/2 tsp turmeric

  • salt

  • 2 green chillis

  • 10 black peppercorns

  • 2 oz tamarind pulp

  • 2 oz butter

  • 1 tsp cumin

  • 2 tsp dried fenugreek leaf

  • 1/2 tsp black cardamom

Method:

• 1. Heat Ghee in a pan. Add onions, ginger and garlic, and saute for 2 minutes.

  2. Add chicken and saute

  3. Add both dals, the tomatoes, red chilli, turmeric, salt, green chillies, black peppercorns, cook 2-3 minutes.

  4. Add 3 pints water, bring to a boil and simmer until the dal are mashed.

  5. Add tamarind and stir

  6. Heat 2oz butter in a separate pot, add the cumin, fenugreek and cardamom and fry over medium heat for 30s.

  7. Combine with the meat and sauce, cook for 5 minutes.