Chicken Dhansak Recipe
The yummy parsi dish, Chicken Dhansak is a meal in itself! Serve the Chicken Dhansak the next time you host a party! I promise you, your guests will love the flavor of Chicken Dhansak!
Ingredients
175 g (6 oz) (1 cup) lentils
4 chicken joints
50 g (2 oz) (1/2 cup) flour seasoned
with pinch each: salt, pepper, cumin, paprika, dry mustard
50 ml (2 floz) (1/4 cup) oil
2 medium onions, chopped
2 cloves garlic, crushed
2.5 ml (1/4 teaspoon) each: cumin, dry mustard, paprika, turmeric, ground cardamom
7 g (1/4 oz) (1/4 tablespoon) tomato concentrate (paste)
450 ml (3/4 pint) (1 7/8 cups) chicken stock
1 bay leaf, imported
salt
50 g (2 oz) (1/3 cup) raisins
175 g (6 oz) (3/4 cup) long grain rice
pinch turmeric
Directions
1 Soak the lentils in water over- night.Rinse and drain.
2 Dredge the chicken joints in the seasoned flour, and fry them in the oil in a heavy pan for 12 minutes, covered.Turn the joints from time to time to brown evenly.Transfer the chicken to a cas- serole dish.
3 Preheat the oven to 180°C, 350°F, gas 4.In the same pan and oil used to fry the chicken joints, gently fry the onion and garlic 4 minutes until soft. Add the spices and cook 1 minute.
Stir in the tomato concentrate (paste), the chicken stock, bay leaf and a pinch of salt, bring to the boil, and simmer 10 minutes.
4 Meanwhile cook the lentils for 10 minutes in boiling salted water. Drain. Add the lentils and the raisins to the curry sauce. Pour the sauce over the chicken joints cover and braise in the oven for 25 minutes.
5 While the chicken is in the oven, boil the rice in salted water and a pinch of turmeric until it is tender.
6 Arrange the rice on a large warmed serving dish and place the chicken and lentils in the middle.Serve at once with curry accompaniments such as red and green peppers, egg, banana slices, peanuts, and cucumber in yogurt.
Tips: Since cooked rice keeps well and can be re-cooked in a number of ways, it is not a bad idea to make a large quantity at one time and to save any left- overs.
Cold rice may be stored in a covered dish in a refrigerator for several days without any ill effects.
A good way to use up cold rice is to butter it.
For each 100 g (1/4 Ib) (1 1/2 cups) cooked rice, melt 20g (3/4 oz) (1 1/2 tablespoons) butter in a heavy pan.
Add the rice and stir well.
Cover the pan tightly and heat very gently, shaking fre- quently, for 5 minutes or until rice is steaming.
The buttered rice may be flavoured with chopped red or green peppers, cucumber, mushrooms, hard-boiled eggs, shredded cooked chicken or other cold foods.
Season with salt and pepper, and spice with a dust- ing of cumin, paprika, coriander or nutmeg.
Colour it yellow by adding a pinch of turmeric to the butter, or red with a little tomato concentrate (paste).
Alternatively, mix in a few spoonfuls of plain yogurt for a cool creamy taste.
2 Dredge the chicken joints in the seasoned flour, and fry them in the oil in a heavy pan for 12 minutes, covered.Turn the joints from time to time to brown evenly.Transfer the chicken to a cas- serole dish.
3 Preheat the oven to 180°C, 350°F, gas 4.In the same pan and oil used to fry the chicken joints, gently fry the onion and garlic 4 minutes until soft. Add the spices and cook 1 minute.
Stir in the tomato concentrate (paste), the chicken stock, bay leaf and a pinch of salt, bring to the boil, and simmer 10 minutes.
4 Meanwhile cook the lentils for 10 minutes in boiling salted water. Drain. Add the lentils and the raisins to the curry sauce. Pour the sauce over the chicken joints cover and braise in the oven for 25 minutes.
5 While the chicken is in the oven, boil the rice in salted water and a pinch of turmeric until it is tender.
6 Arrange the rice on a large warmed serving dish and place the chicken and lentils in the middle.Serve at once with curry accompaniments such as red and green peppers, egg, banana slices, peanuts, and cucumber in yogurt.
Tips: Since cooked rice keeps well and can be re-cooked in a number of ways, it is not a bad idea to make a large quantity at one time and to save any left- overs.
Cold rice may be stored in a covered dish in a refrigerator for several days without any ill effects.
A good way to use up cold rice is to butter it.
For each 100 g (1/4 Ib) (1 1/2 cups) cooked rice, melt 20g (3/4 oz) (1 1/2 tablespoons) butter in a heavy pan.
Add the rice and stir well.
Cover the pan tightly and heat very gently, shaking fre- quently, for 5 minutes or until rice is steaming.
The buttered rice may be flavoured with chopped red or green peppers, cucumber, mushrooms, hard-boiled eggs, shredded cooked chicken or other cold foods.
Season with salt and pepper, and spice with a dust- ing of cumin, paprika, coriander or nutmeg.
Colour it yellow by adding a pinch of turmeric to the butter, or red with a little tomato concentrate (paste).
Alternatively, mix in a few spoonfuls of plain yogurt for a cool creamy taste.
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