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Chicken and spinach dhansak

Pre-cook the lentils

70g split red lentils, washed

420 ml cold water

½ tsp salt

Bring the lentils to the boil in a saucepan and skim off the froth, then simmer for 40 minutes or until the lentils are cooked to a thick soup.
Pre-cook the chicken

6 tbsp vegetable oil

Heat the oil in a saucepan

Half an onion, chopped fine

2 garlic cloves, chopped fine

2 cm fresh ginger, chopped fine

1 tsp turmeric powder

450g chicken breasts, cut into bite sizes

Add all the ingredients, stir fry for 5 mins, put the lid on the pan and simmer on a very low heat until the chicken is cooked, about 20 mins.
Finish in a wok

4 tbsp vegetable oil

Heat the oil

Half an onion, chopped coarse

3 green chillies, chopped

100g mushrooms, quartered

Gently stir fry for 5 minutes.

½ tsp chilli powder

1 tsp cumin powder

Stir for another 2 minutes

320 ml curry gravy, de-frosted

Stir in and bring to the simmer

Above cooked lentils

Above cooked chicken

Stir in

2 tsp garam masala

1 tbsp methi

1 tbsp lemon juice

½ tsp salt

Stir in and taste for seasoning

150g baby spinach leaves, washed

Stir in and simmer until the spinach wilts and the sauce thickens.