I love curry, but unfortunately, most of them are quite elaborate to cook. This recipe is perfect for the days you fancy a curry, but don’t have the time to spend much time in the kitchen. It is a satisfying, flavoursome and healthy dish. If you like it more spicy, add more garam masala and chilli powder; if you are not into spicy food, omit the chilli powder.
Chicken dhansak (serves 4)
From BBC Food
1 tsp coconut oil
2 onions, finely chopped
6-8 chicken thighs, boned and skinned
2 garlic cloves, crushed
20 g ginger, finely grated
2 tsp garam masala
1/2 tsp hot chilli powder
400 g tin chopped tomatoes
600 ml chicken stock, made with 1 chicken stock cube
100 g dried red split lentils, rinsed and drained
2 bay leaves
200 g brown rice
Optional, to serve: cucumber, plain yoghurt and chopped coriander
Add the oil to saucepan or sauté pan and place over a medium heat. Add the onions, cook for five minutes, stirring regularly, until softened and very lightly browned.
Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly.
Add the tomatoes, chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down. Stir occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick, to thicken the sauce a bit.
About 45 minutes before the curry is ready, cook the rice according to the instructions on the package.
Season the curry to taste. Serve with the rice, cucumber; top with yoghurt and sprinkle with coriander.