Topic: CA's Chicken Dhansak

[GulfExpat]

WOW

What are you doing in Las Vegas?

Are you a professional gambler?

[solarsplace]

I've made this (using CA's spicy oil and his curry base) and found it to be amazing.  However, I live in Las Vegas and have never tried a dhansak when I was in England, so I don't know how authentic it was.

If you are going to make the spicy oil, then this advice might be helpful.

the first time I made it, I made just a single quantity.  When I found out how much better it made my curries taste I made 4-times the quantity.  Combined with the 4-times quantities of curry base I make each time, making a curry is almost trivial

Yes - you are quite right! - Personally do not have enough room for 4 x base in the freezer , but I always do a double batch of CA's gravy at the moment. This is my favourite.

Can't wait to actually do the spiced oil - Even reclaimed oil makes a noticeable improvement!

Cheers

[pforkes]

WOW

What are you doing in Las Vegas?

Are you a professional gambler?

There is more to Las Vegas than just gambling.  Besides, the people who move here and believe that they can be a professional gamble invariably loose everything...they don't build billion dollar casino resorts here to give money away!

[nai]

I tried my first dhansak when I was 17 years old. Actually, Dhansak was the very first restaurant curry I tasted. I was out on the town with a bunch of mates and we stumbled into the local Indian.

Anyway, as I said, it was the very first BIR curry I tasted and I was blown away; I immediately fell in love with Dhansak and, you may find me a little odd for saying this, but I had one every week, from the same restaurant, for the next 10 years. I never tried anything else. It was real love affair. The restaurant changed management 2 years ago and I've tried many other dhansaks, but none tasted so good, or looked anything like the one from my original fave restaurant.

The reason I'm excited about this post is because CA's photo looks exactly like the dhansak I used to eat. I can't wait to make this!!!! Thanks for sharing. 

[976bar]

Hi PP,

I'm not particularly a dhansak man, but, I think it tastes pretty good.  Some people might prefer to leave the pineapple chunks out (or cut back on the pineapple juice) if that's what they are more familiar with.  Otherwise, I feel that it is a good sweet and sour dish, with the slight "dryness" and "nuttiness" of lentils which is bursting with flavour...some of which, at least, resemble a BIR curry, to a fair degree, in my opinion.

I'd be interested for dhansak lovers to try it and let us know what they think...

I'm giving this a go tonight Cory and if its as good as the others Madras/Vindaloo then I will be impressed

[nai]

Still not got round to making this fab looking dish - been so busy. Hopefully I'll find some quality time within the next couple of weeks.

[bigdel90]

After a 2 year absence, happened to look on here again and noticed you'd put some more recipes on here CA so thought I'd give this a try.

This is defintely the best Dhansak I've tried from the forum though it looked quite different to your photos. Was a lot darker and thicker though thats probably down to the base I used (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0)

Just used normal veg oil, and red lentils cooked in chicken stock but the result was still very good. Think I undercooked the spices unfortunately which gave it a slight 'earthy' taste.

Next time I might not cook the lentils for as long either - Dhansak's differ quite a lot from one restaurant to the next, but I do prefer the ones where the lentils are still slightly solid. My local does a very good Dhansak which comes with half a lemon (which has obviously been squeezed) in the dish. Obviously I take it out before eating but it does give it a bit more of fruity taste. Might try that next time too.

As long as I don't screw up the spices next time I think it will go from 'Very good' to 'Tremendous'. Thank you very much for sharing this recipe. Gonna try your Korma next.

[bigdel90]

Made this again last night but with the changes mentioned in last post. Cooked the lentils until they still had a slight bit of 'firmness' (Al Dente I think they call it in Italian cooking) and left a lemon wedge in the curry after squeezing out the juice. Turned out absolutely tremendous. Thanks once again for sharing recipe Cory.

p.s. tried to upload pic but it won't let me.

[Cory Ander]

it looked quite different to your photos. Was a lot darker and thicker though thats probably down to the base I used (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0)

Hi bigdel90,

Welcome back! 

Thanks for trying it and reporting back.  Yes, I'd expect Admin's base to give a different result (including colour).  Glad you liked it....and your amended version 

A photo would be great.  There is a new method for posting photos.  Please check this thread for help on how to post them now (the "old" method no longer works):  http://www.curry-recipes.co.uk/curry/index.php?topic=1475.msg36034#msg36034

I look forward to your views on my korma 

[artistpaul]

Hi CA

Thanks for the recipe.

Cooked this today exactly to the recipe including the full Tarka Dahl  but a few slight amendments, the biggest being I didnt have to hand the base you used.

AMENDMENTS :

Base - IfindForU

A fresh grating of Nutmeg at the end

A teaspoon of Hindi / Asafoetida

Pinch MSG

I did taste the final dish before adding the last 3 changes above and it was very good, however the addition of Nutmeg and Hindi and MSG did help add a little extra dimension to it.

However that may also be down to using a different base

But it did produce a spot on Dhansak.

PS
my flavoured oil is made to your spec recipe but using Olive oil, which on a back to back tasting test using flavoured veg oil, I cannot really distinguish any difference.
ANd its much healthier so no quams about using plenty

Cheers

Paul