Topic: Ultimate Dhansak

[CurryCanuck]

Through a lot of trial and error I think that I may have stumbled across the BIR Dhansak taste that I have been searching for . I used a combination of Mike Travis' chicken curry recipe ( slightly modified ) and ifindforu's base .

         Dhansak - 2 servings

        500 g Chicken pieces.
        25g(1oz) fresh garlic,peeled.
        25g(1oz) fresh ginger,peeled.
        2 green chillies
        60ml(2fl oz) cooking oil.
        2 large onions,finely chopped.
        1 tsp turmeric powder.
        2 tsp garam masala.
        1 tsp tandoori powder
        1 tsp tamarind
        3 tsp tomato puree.
        170g(6oz) plum tomato's,peeled
        2 ladles of ifindforu?s base
        2 cups of pre-cooked lentils
        1 tsp salt.
        fresh coriander to garnish...

        (1) Place the garlic,ginger,green chillies,turmeric,chilli,garam masala,
              tandoori powder, tamarind , tomato puree,tomatoes and salt into a liquidizer and
              blend until smooth .

       (2) Heat the oil in a large pan and cook onions until golden brown then blitz until
             smooth .
       
       (3) Add the chicken pieces and the contents of the blender and stir for a few min .
             
       
      (4) Reduce the heat,cover and simmer for about an hour,stirring every 5-8 min .

 
       (5) Add the pre-cooked lentils and simmer for 5 min .

            If using pre-cooked chicken reduce simmering time .

           Thanks to Mike & Terry 

[deelay]

Looking forwad to cooking thisbut have a problem, sorry to sound silly but  how do O do the 2 ladles of ifindforu?s base, I dont know what it is?

[CurryCanuck]

Hi deelay -

Follow this link and use the the revised version of ifindforu's base that Yellowfingers typed up .

http://www.curry-recipes.co.uk/curry/index.php?topic=1062.msg9236#msg9236


CC

PS - The Rajah Gold refers to the curry powder and the all purpose seasoning is the Rajah brand as well .

[Yellow Fingers]

I think it needs to be said - although Terry will probably disagree, because he sells it - that the Rajah Gold is not essential, you can use any good quality curry powder.

CC - I see you have no sugar in your Dhansak. I wouldn't mention it but you've posted in the BIR section and I know that sugar in some form has to be added for a BIR Dhansak. Dhansak is always sweet and sour. It doesn't have to be sugar, it can be jaggery or sometimes honey is used.

YF

[CurryCanuck]

I think it needs to be said - although Terry will probably disagree, because he sells it - that the Rajah Gold is not essential, you can use any good quality curry powder.

Quite true , any good curry powder will do . As for the omission of the sugar . I find Terry's base very sweet already , so I felt that additional sugar was not necessary .

CC

[Dragon]

Through a lot of trial and error I think that I may have stumbled across the BIR Dhansak taste that I have been searching for . I used a combination of Mike Travis' chicken curry recipe ( slightly modified ) and ifindforu's base .

         Dhansak - 2 servings

        500 g Chicken pieces.
        25g(1oz) fresh garlic,peeled.
        25g(1oz) fresh ginger,peeled.
        2 green chillies
        60ml(2fl oz) cooking oil.
        2 large onions,finely chopped.
        1 tsp turmeric powder.
        2 tsp garam masala.
        1 tsp tandoori powder
        1 tsp tamarind
        3 tsp tomato puree.
        170g(6oz) plum tomato's,peeled
        2 ladles of ifindforu?s base
        2 cups of pre-cooked lentils
        1 tsp salt.
        fresh coriander to garnish...

        (1) Place the garlic,ginger,green chillies,turmeric,chilli,garam masala,
              tandoori powder, tamarind , tomato puree,tomatoes and salt into a liquidizer and
              blend until smooth .

       (2) Heat the oil in a large pan and cook onions until golden brown then blitz until
             smooth .
       
       (3) Add the chicken pieces and the contents of the blender and stir for a few min .
             
       
      (4) Reduce the heat,cover and simmer for about an hour,stirring every 5-8 min .

 
       (5) Add the pre-cooked lentils and simmer for 5 min .

            If using pre-cooked chicken reduce simmering time .

           Thanks to Mike & Terry 

this recipe is very close to what i use except i think to give that real dhansak flvour u need lemon juice and cardomon powder, but that just my opinion.

[CurryCanuck]

Hi Dragon -

The cardamom might be a nice touch - I shall give it a try .

Cheers ,
CC