Chicken dhansak recipe

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serves: 4
Skill: easy
Prep: 10 min
Cooking: 30 min

Nutrition per portion

Calories 290 kCal 15%
Fat 9.1g 13%
  -  Saturates 0.9g 5%
  -  of which Sugars 4.0g 4%
Salt 0.3g 5%
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  • 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.

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