Healthy Chicken Dhansak Recipe
I’ve no idea how authentic this healthy chicken dhansak recipe is. I had made several attempts at it over the years, being one of my curry house favourites. One day – finally – it just worked perfectly, so I grabbed a piece of paper and wrote down exactly what I’d used.
I’ve been making dhansak chicken the same way ever since. It tastes great and is pretty good for you, too. As it’s packed with lentils and tomato and only uses 2 chicken breasts to feed 4, it’s budget-friendly as well. Some recipes use chicken thighs, but chicken breasts are a leaner meat. Dhansak paste can be used instead of the spices if you like.
You can also make this as a chicken dhansak slow cooker recipe. Follow the recipe steps, then at the last stage simply cook on low for about 6 hours instead of simmering on the hob. This way it takes more time, but is ideal for getting ahead. Such as on busy weekdays.
This recipe for chicken dhansak curry serves 4
Healthy chicken dhansak recipe ingredients
- Olive oil, for frying
- Red onion, 1, chopped
- Chicken breasts, 2, cut into chunks
- Chicken stock pot or cube, 1
- Red lentils, dried, 200g
- Chopped tomatoes, 1 tin
- Tomato puree, 1 tbsp
- Garlic, 1 clove, crushed
- Garam masala, 2 tsp
- Ginger, ground, a pinch
- Chilli powder or flakes, a pinch
- Bay leaf, 1
- Lemon juice, a squeeze
- Sugar, 1-2 tsp, to taste
Equipment
How to make this easy chicken dhansak recipe
- Heat the olive oil in a large saucepan and add the onion. Cook, stirring, until it has softened.
- Add the chicken and cook – giving it a stir every minute or so – over a medium heat until golden brown.
- Make up the stock pot or cube as per pack directions.
- Add the stock and all the other ingredients to the pan and simmer gently until the lentils have softened. This takes approximately 45 minutes but do check. Lentils that bite back are not very nice to eat. You may need to add extra water as the curry cooks, as the lentils do soak up a lot.
Serve with rice and/or naan bread.
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