Description
A comforting and flavorful Chicken Dhansak recipe combining tender chicken with spiced red lentils and butternut squash, simmered in a tangy tamarind-infused tomato sauce. This hearty Indian-inspired curry is perfect for a satisfying weeknight meal.
Ingredients
Scale
Main Ingredients
- 2 tbsp neutral-tasting oil (such as rapeseed), or ghee
- 1 large onion, finely chopped
- 1 cinnamon stick
- 1 tsp cumin seeds
- ½ butternut squash, peeled and cut into cubes
- 1 tsp finely chopped garlic
- 400g chicken breast or thigh, cut into cubes
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- 1 tbsp tomato purée
- 150g can red lentils, drained and rinsed
- 400g can chopped tomatoes
- 1–2 tbsp tamarind paste, or to taste
- 1 tsp dried fenugreek leaves
- squeeze of lemon juice, to serve
- handful of chopped coriander, to serve
Instructions
- Heat oil and cook onions: Heat the oil or ghee in a large, heavy-based pan over medium heat. Add the finely chopped onions and the cinnamon stick, cooking for a few minutes until the onions begin to brown.
- Add cumin seeds: Stir in the cumin seeds and mix well to release their aroma.
- Add butternut squash and garlic: Add the peeled and cubed butternut squash to the pan and continue cooking for a few minutes. Then add the finely chopped garlic and cook for an additional minute.
- Brown the chicken and add spices: Stir in the chicken pieces, browning them for a few minutes. Add ground turmeric, ground coriander, Kashmiri chilli powder, and tomato purée, stirring to coat the chicken in the spices thoroughly.
- Add lentils and tomatoes: Add the drained and rinsed red lentils along with the canned chopped tomatoes. Use the empty tomato can to swill water twice and pour this water into the pan as well. Season with salt to taste and bring the mixture to a simmer.
- Incorporate tamarind and fenugreek: Stir in tamarind paste to your preferred taste and crumble in the dried fenugreek leaves. Mix everything together well.
- Simmer covered: Cover the pan and cook the curry for 20 minutes, stirring halfway through to ensure even cooking.
- Reduce curry consistency: Remove the lid and cook for a few more minutes to reduce the curry to your desired thickness. The longer it cooks, the thicker it will become as the lentils break down.
- Finish and serve: Squeeze a splash of lemon juice into the curry and sprinkle with freshly chopped coriander. Serve hot and enjoy your Chicken Dhansak.
Notes
- If you prefer a spicier curry, increase the Kashmiri chilli powder or add fresh green chillies.
- Using thigh meat will result in a juicier, more flavorful curry compared to breast meat.
- Feel free to swap butternut squash for pumpkin or sweet potato for a different twist.
- Adjust tamarind paste to balance the sweet and sour flavors to your preference.
- This dish pairs well with basmati rice or warm naan bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Chicken Dhansak, Indian curry recipe, red lentils curry, spiced chicken curry, tamarind curry
