Friday, December 28, 2012,11:15 PM
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PrintCHICKEN DHANSAK
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a heavy-based saucepan over a medium heat and add the whole spices and the curry leaves. Fry for about half a minute.
- Add in the garlic, ginger and onion. Continue to fry until the onion is light brown in colour.
- Add the chicken and fry for about 3-5 minutes. Cook, covered for about 10-15 minutes, stirring occasionally, until golden brown.
- Remove from the heat and stir in the ground spices, tomato and tomato puree and cook for a further 5 minutes. Adjust seasoning with salt and chilli.
- Return to heat, pour in the lentil and vegetable puree and a cup of water. Cover and cook for 20 minutes.
- Mix in the chopped coriander and green chillies. Add more water if the sauce is thick. Sprinkle with chopped fresh coriander.
- Serve with Mushroom Rice, The Walnut and Mint Chutney.
INGREDIENTS
- 500 grams skinless chicken breast fillets, cut into bite- sized pieces
- 50 ml IDHAYAM Sesame oil
- Few fresh curry leaves
- 4-5 garlic cloves, crushed
- 2 inch piece of ginger, grated
- 100 grams onion, finely chopped
- 100 grams tomato, finely chopped
- 2 tablespoon tomato puree
- ¼ bunch fresh coriander finely chopped
- 2-3 green chillies, deseeded and chopped
- Salt to taste
- Fresh coriander leaves, chopped, to finish
Whole Spices
- ½ teaspoon cumin seeds
- 2-3 cloves, ground
- 2 inch cinnamon stick
- 2 bay leaves
Ground Spices
- 1 teaspoon garam masala
- ½ teaspoon fennel
- ½ teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon ginger
- ½ teaspoon chilli
- ½ teaspoon turmeric
Cooked and Blend to Smooth Paste
- 100 grams yellow split chickpeas, washed, soaked and drained
- 250 grams butternut squash, peeled and roughly chopped
- 100 grams carrot, finely chopped
- 3 cauliflower florets, cleaned
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