Chicken Dhansak

Chicken Dhansak

Ingredients

• 1 onion, peeled and roughly chopped
• Peeled and chopped to make 2 tbsp ginger
• 2 cloves garlic, crushed
• 1 green chilli, sliced
• For frying: oil
• ½ tsp turmeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 pods cardamom, lightly bashed
• 2 skinless chicken breasts, diced
• 50g red lentils
• 400g tin chopped tomatoes
• 200ml chicken stock
• A small bunch of coriander, chopped

Method

Put the onion, ginger, garlic, and chilli in a small blender and whizz to a paste, adding a splash of water if needed.

Heat 1 tsp oil in a pan and fry the paste with a pinch of salt for 10 minutes until the onions are just turning golden. Add the spices and fry for another minute.

Add the chicken and lentils, frying until the chicken is opaque.

Add the tomatoes and stock, bring to a simmer, and cover. Cook for 20 minutes until the lentils are tender and the chicken is cooked through. Scatter with coriander to serve.