Chicken Dhansak

Method

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1. Put the lentils, water and turmeric in a pan, bring to a boil and simmer 20 minutes, stirring, until the lentils have broken down to a thick purée. Set aside.

   Mark done

2. Meanwhile heat the oil in a large pan over medium heat and cook the onion for 10 minutes until golden.

   Mark done Start 10 min timer

3. Add the garlic and ginger for 2 minutes, then the cumin, coriander, chilli powder and 1 teaspoon of the garam masala for 1 minute.

   Mark done Start 2 min timer

4. Stir in the tomato purée and tomatoes and simmer 5 minutes.

   Mark done

5. Add the chicken and salt and cook, covered, 15 minutes until tender.

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6. Stir in the lentil purée and the pineapple and simmer 10 minutes more, adding a splash of water if it is too thick.

   Mark done

7. Take off the heat and stir in the lemon juice, remaining garam masala and coriander. Taste for balance: hot, sweet and sour.

   Mark done

Chef’s Tips

• Cook the lentils until they collapse. That is the thickener.
• Balance the three flavours at the end with lemon, salt and a pinch of sugar.
• Add the pineapple late, or it disappears into the sauce.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Pilau rice
• A cold lager
• Poppadoms

Storage & Reheating

Refrigerate up to 4 days. It thickens as it sits, so loosen with water. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.