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Chicken dhansak recipe

135 ratings

This Indian-inspired chicken dhansak takes inspiration from the country's traditional Parsi cuisine. Slow cooked for somewhere between 4-8 hours, it's a dish that requires a lot of time, love, and dedication. It's absolutely worth the effort. See method

Serves 4
Takes from 4 hrs 20 mins
428 calories / serving
Healthy

Ingredients

1tbsp sunflower oil
1 onion, diced
2 cloves garlic, crushed
1 tsp 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

If you don't have red lentils, you can try using green lentils instead

Each serving contains

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

Method

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.

See more Indian recipes

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