Hot and Sour Chicken Dhansak - Serves One1
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Description
This is a rich hot & sour dish with lentils. The lentils adding a wonderful earthy flavour and thick rich consistency with the lemon giving a wonderful sour kick..Lentils Chope the onion roughly and place it along with the lentils, bay leaf, cinnamon stick, frac12; tsp turmeric and frac14; tsp garam masala into a small pan and add the water. Heat to boil and then reduce to simmer for around 15 minutes until the lentils are soft. Remove any excess water, the cinnamon stck and the bay leaf. With a fork, gently mash the lentils and onion against the side of the pa until they have a slightly smoother appearance. The main Dish Place the oil in a pan and heat. Add to this, the ginger and garlic paste and fry for 45 seconds, then add the turmeric, black onion seed, garam masala, coriander powder, chopped chillies, desiccated coconut, sugar amp; salt and cook for 1-2 minutes moving constantly to avoid sticking. Add the chicken and cook for a further 4 minutes adding curry base a little at a time. Add half the fresh coriander leaves, lemon juice (including any pulp but not the seeds of course) and then add the lentil mix made earlier. Simmer gently for 5 minutes and finally add the cream and the last of the fresh chopped coriander and serve with basmati rice or naan.
Ingredients
- → Sugar or Sweetener 2 Tablespoons.
- → Black Mustard Seeds 1 Teaspoons.
- → Ginger and Garlic Paste 1 Tablespoons.
- → Small Hot Chillies 2-4 Numbers.
- → Single Cream 50 ml.
- → Curry Base 50 - 100 ml.
- → Vegetable Oil or Ghee 1 Tablespoons.
- → Lemon - Juiced 1 Numbers.
- → Onion Roughly Chopped 1 Numbers.
- → Cinnamon Stick 1/2 Stricks.
- → Bay Leaf 1 Leaf.
- → Red Split Lentils 50 Grams.
- → Cubed Chicken Breast 113 Grams.
- → Desiccated Coconut 2 Tablespoons.
- → Turmeric 1 Teaspoons.
- → Garam Masala 1 Teaspoons.
- → Salt 2 Teaspoons.
- → Corriander Powder 1 Teaspoons.
- → Fresh Chopped Coriander Leaves 1 Bunch.
- → Water 150 ml.
Directions
Lentils Chope the onion roughly and place it along with the lentils, bay leaf, cinnamon stick, frac12; tsp turmeric and frac14; tsp garam masala into a small pan and add the water. Heat to boil and then reduce to simmer for around 15 minutes until the lentils are soft. Remove any excess water, the cinnamon stck and the bay leaf. With a fork, gently mash the lentils and onion against the side of the pa until they have a slightly smoother appearance. The main Dish Place the oil in a pan and heat. Add to this, the ginger and garlic paste and fry for 45 seconds, then add the turmeric, black onion seed, garam masala, coriander powder, chopped chillies, desiccated coconut, sugar amp; salt and cook for 1-2 minutes moving constantly to avoid sticking. Add the chicken and cook for a further 4 minutes adding curry base a little at a time. Add half the fresh coriander leaves, lemon juice (including any pulp but not the seeds of course) and then add the lentil mix made earlier. Simmer gently for 5 minutes and finally add the cream and the last of the fresh chopped coriander and serve with basmati rice or naan.