This alternative recipe for our Dhansak kit has been developed with chicken breast or prawns in mind and uses tomatoes and plums for the sweet and sour element.
Ingredients – serves four
- 4 Chicken breasts diced
- 6 Large vine tomatoes cut in thin slices and discarding the woody core
- 3 Plums destoned and sliced thinly
- 1 Large White onion thinly sliced
- 4 Cloves Garlic peeled and thickly sliced
- 1 Carrot peeled and grated
- 4 TSP Curry Powder
- 2 TSP Garam Masalla
- 1 TBSP Ginger Puree
- 1 TBSP Garlic Puree
- 1 Pint Home-made Chicken Stock
- 200g Red Lentils
- 2 TSP Sugar
- 4 TBSP Vegetable Oil
- Fresh Coriander leaves to garnish
Method
Fry the onions in the oil until just softened over a medium high heat.
Add the tomatoes, plums, garlic slices, carrot, garlic puree, ginger puree and the curry powder.
Cook on a low simmer until the vegetables are almost mulched down and very soft.
Add the stock and bring up to a boil and then add the lentils and cook until they are very soft which should be about 30 minutes. Puree to a smooth sauce in the pan with a stick blender.
Add the chicken pieces and stir in well and simmer until they are poached through. This should take 20 to 30 minutes depending on the size of the chicken pieces and the temperature.
Finally taste the sauce and add the sugar if needed to your taste and the garam masala and simmer for five minutes then serve.
Gavin McArdell
