Healthy Indian Chicken Dhansak with Brown Lentils

Originating from the Parsi community, it’s a fusion dish blending Persian and Indian culinary traditions. Traditionally made with mutton or lamb, it evolved to include chicken marinated in a mix of spices. Lentils, cooked to a creamy consistency and spiced with cumin, coriander, cinnamon, and more, form the base.

Servings: 6 
Cook Time: 1 hour, 30 mins

Ingredients

Here’s what you need for this homemade curry with lentils:

Tomato sauce

·       Olive oil

·       Fresh garlic

·       Baby tomatoes

·       Oregano

·       Black pepper

·       Sea salt

Chicken curry

·       Chicken breast (skinless and boneless)

·       Curry powder

·       Turmeric

·       Salt

·       Lemon juice

·       Olive oil

·       Curry leaves

·       Onion

·       Fresh ginger

·       Jalapeno

·       Curry powder

·       Chilli powder

·       Brown lentils (canned)

·       Fresh cilantro

·       Garam masala

Directions:

1. Combine chicken, curry powder, turmeric, salt, and lemon juice. Let it marinate for at least 45 minutes, ideally overnight, for the flavours to infuse.
2. In a pan, heat oil, and sauté garlic until aromatic.
3. Add baby tomatoes and cook (uncovered) until they turn mushy.
4. Season with oregano, pepper, and salt. Mash the tomatoes with a spatula until thick – like jam. Set this aside before beginning the Dhansak curry.
5. Prep aromatics. In a pot, heat oil and temper curry leaves with onions, ginger, and jalapeño.
6. Add the marinated chicken to the pot and stir to coat.
7. Then, stir in curry and chilli powder, stir and cook covered for 10 minutes on low heat.
8. Add tomato sauce with half a cup of water, and continue to cook covered for another 10 minutes.
9. Introduce the cooked lentils (canned) to the chicken-sauce mixture. Stir, cover, and cook for an additional 5 minutes to blend the flavours.
10. Garnish with garam masala and fresh cilantro before serving with your choice of grain, be it roti, naan, or rice.