The Food And Drink Blog ? Easy Chicken Dhansak Recipe

The Dhansak originated from a community of people originally from what is now called Iran. It?s a meal that is traditionally preapred on Sundays since it can sometimes be a time consuming process to make.

The chicken breast recipe below contains fruit juice to sweeten the flavour, but the traditional recipes would never contain any fruits, and would be sweetened by pumpkins or butternut squash.

This meal can be ready within an hour, and will serve four people.

Ingredients:

4 chicken breasts, 300ml chicken stock, 200ml pure pineapple juice, 100ml mango chutney, 5 onions, 2 garlic cloves, fennel seeds, 50ml natural yogurt, ginger puree, tomato puree, 400g lentils, turmeric powder, mild curry powder, chilli powder, garam masala powder, fresh coriander leaves

Method:

1. To begin, make the onion puree. To do this simply peel and chop 3 onions into small pieces and add to a small pan of boiling water. When you are happy that the onions are soft remove the pieces from the water and blend them into a puree.

2. Follow the same method above with the lentils to make the lentil puree.

3. Next, add a couple of teaspoons worth of fennel seeds to a heated pan over a high heat. Toast them over the heat until they start to sizzle. Then add in some oil and the rest of the onion. Fry them until the onions are a fantastic brown.

4. Now for the curry paste. In a small bowl, add in 4 teaspoons of the curry powder, 2 teaspoons of turmeric powder and 1 teaspoon of chili powder. Mix together with a small amount of water and then crush in the garlic cloves and grate some ginger in. Mix again until you have a smooth paste.

5. Cut the chicken into 1/2? cubes. Add the paste to the pan and heat through, and then add the chicken in. Make sure the chicken is well coated in the curry paste.

6. Cook the chicken in the pan for a few minutes, and then pour in the pineapple juice. Then stir in the mango chutney.

7. In another bowl pour in the yoghurt, 2 tablespoons of tomato puree, and the lentil and onion puree made earlier and mix well.

8. Add the chicken stock to the saucepan and turn up the heat bringing it to a simmer. Pour in the yoghurt mixture and leave for around 15 minutes, stirring every few minutes.

9. After the time is up add a couple of teaspoons of garam masala, mix it through the curry thoroughly and leave for another minute or so.

10. Serve on warm plates with rice and naan bread, and garnish with roughly chopped coriander leaves.

If you liked this recipe then we have a load more chicken breast recipes, just follow the link!

Source: http://foodanddrinkblog.kpgolfpro.com/3628/easy-chicken-dhansak-recipe/

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