Chicken dhansak recipe

25 ratings Rate
  • Serves 4
  • 20mins to prepare and 4-8hrs to cook
  • 428 calories / serving
  • Healthy
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Turn the slow cooker on.

Heat the oil in a frying pan over a medium heat and sauté the onion for 5 minutes until starting to soften and colour. Stir in the garlic, dried spices and tomato purée. Cook for 1 minute then pour in the stock and bring to the boil. 

Put the chicken, lentils, pepper, potato and tomatoes in the slow cooker dish, and pour over the hot stock and spiced onions. Mix everything together and season with salt and freshly ground black pepper. Cover with a lid and cook for 4 hours on high or 8 hours on low until the chicken is cooked through with no pink showing.

Serve with basmatti rice or naan bread and mango chutney.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1tbsp sunflower oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1tsp garam masala
  • ½tsp ground cumin
  • ¼tsp ground turmeric
  • ½tsp hot chilli powder
  • 2tbsp tomato puree
  • 500ml chicken stock
  • 500g chicken thigh fillets, cut into chunks
  • 125g red lentils
  • 1 red pepper, seeded and cut into chunks
  • 1 medium sweet potato, peeled and cut into small chunks
  • 4 ripe tomatoes, roughly chopped
  • small bunch coriander, chopped
  • Energy 1800kj 428kcal 21%
  • Fat 11g 16%
  • Saturates 3g 14%
  • Sugars 13g 14%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 40.2g Protein 37.6g Fibre 7.3g


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