For a Friday night curry that’s different to the usual korma or tikka, try this delicious chicken dhansak. It uses a medium spice curry paste and if you’re out of chicken you can make it a veggy dish!
- 6 chicken thigh fillets or 500g chicken breast, diced
- 400g can chopped tomatoes
- 410g can lentils, drained
- 1 red onion, finely diced
- 3tbsp medium curry paste
- 2 cloves garlic, crushed
- 1tbsp oil
- Basmati rice
- Mango chutney
In a wok or deep sided frying pan, heat oil and fry onion until soft, add garlic and fry for 1 min.
Add chicken and fry for a few mins to brown, stir in curry paste and gently fry for 1 min.
Stir in tomatoes and lentils, bring to the boil and reduce to a simmer for 20 mins or until the chicken is tender.
Serve with plain boiled Basmati rice and mango chutney.
Top tip for making Chicken dhansak
This can be cooked in the oven at fan 170°C, conventional 190°C, gas 5 for 30-40 mins or until the meat is tender. It can also be portioned and frozen. Defrost thoroughly in the fridge before reheating.