Poultry Recipes - Chicken Dhansak

Ingredients

• 225 g/8 oz/1 1/3 cups yellow split peas, soaked

• 225 g/8 oz/1 1/3 cups mixed lentils, soaked

• 1 chicken, skinned and cut into portions

• 1 potato, diced

• 1 aubergine (eggplant), diced

• 2 onions, sliced

• 45 ml/3 tbsp ghee

• 1 bunch fresh fenugreek, finely chopped

• 1 slice pumpkin, diced

• 3 tomatoes, skinned and diced

• salt

Seasoning:

• 2.5 ml/1/2 tsp cumin seeds

• 2.5 ml/1/2 tsp ground turmeric

• 2.5 ml/1/2 tsp fenugreek seeds

• 2.5 ml/1/2 tsp mustard seeds

• 2.5 ml/1/2 tsp black pepper

• 5 ml/1 tsp chili powder

• 10 ml/2 tsp ground coriander (cilantro)

• 2-3 mint leaves

• 2.5 cm/1 in ginger root

• 6 doves garlic

• 2.5 cm/1 in ginger root

• 5 green chilies

• 2-3 coriander (cilantro) leaves

• 15 ml/1 tbsp tamarind concentrate

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Method:

1. Drain the split peas and lentils then place in a pan with the chicken, potato, aubergine and 1 onion. Bring to the boil and simmer for about 40 minutes until cooked.

2. Meanwhile, grind all the seasoning ingredients to a paste. Heat the ghee and fry the remaining onion then add the ground spices, fenugreek, pumpkin, tomatoes and salt.

3. Remove the meat from the first pan then grind the lentil mixture to a paste.

4. Add to the onion mixture with the meat with a little salt and a little more water if necessary, Simmer for 10 minutes then serve hot with rice and shami kebabs.