The Secret to That Takeway Curry Taste by Voigt Julian

Author:Voigt, Julian [Voigt, Julian]
Language: eng
Format: epub
Published: 2012-07-18T00:00:00+00:00

Chicken Dhansak

This dish is apparently of Persian origin, but I have yet to see this dish in a Persian restaurant. However, like many other BIR curries, this is another British evolved dish that has elements of the original, but some additions. The dish was traditionally made with mutton or goat, and the sauce thickened with lentils. Today’s curry house varieties add pineapple and pineapple juice for sweetness. We sell a fair amount of dhansak at Curry 2 Go, and here is our version.

Follow this link to watch Chicken Dhansak: www.youtube.com/watch?v=DF1l72w2gxk

Ingredients (1 portion)

• 6-8 bite size pieces of pre-cooked chicken.

• 1 heaped chef spoon (heaped 2 tbsp) of pre-cooked red lentils.

• 2 ladles (300ml) of base gravy.

• 1 tbsp of tomato paste.

• 1 chef spoon (2 tbsp) of sunflower or vegetable oil.

• 2 pineapple rings or 10 pieces (tinned are okay, but choose a good brand like Del Monte).

• 1 tbsp of mix powder.

• ¼ tsp of chilli powder.

• 2 bay leaves and two green cardamoms.

• 1 tsp of garam masala.

• ½ tsp of chilli powder (optional).

• ½ tsp of methi leaves.

• ½ tsp of salt.

• 1 tsp of sugar.

• ½ tsp of mango chutney.

• 1 piece of stick cinnamon.

• Fresh coriander to garnish.

Method

1. Heat your pan and oil on a low flame and add the ginger/garlic paste.

2. Once the water has evaporated, add the tomato paste and cook out the raw taste (about 1 minute).

3. Next, add the methi leaves, mix powder, chilli powder and cinnamon stick.

4. Cook the spices for about 30 seconds, then add the first ladle (150ml) of base gravy.

5. Once the gravy is simmering, add the lentils and stir in well.

6. Next, add your pre-cooked chicken, bay leaves and cardamoms.

7. Next, add the pineapple rings and a little of the juice. Break these up into small pieces with your spoon.

8. Once the lentils have absorbed some of the liquid, add the second ladle (150ml) of gravy.

9. Next, add the sugar, salt, garam masala and mango chutney. As the sauce thickens, turn down the heat and wait for the oil to separate. Done!

Top Tip #15 – The best tasting curries have the right balance of salty, sweet, sour and bitter. When a particular curry is more sweet than salty, make sure the balance of other tastes is right by coating your whole tongue when tasting it.

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