CA's Chicken Dhansak

[cslgirl]

   tis a rogue curry leaf from le rice of pilau...








...must try harder next time

[Willyeckerslike]

For you SS  - Bah Humbug



I also did a mushroom bhaji alongside 

lol, nice one, curry looks good

[deckitout]

I have used this recipe a couple of times now.
I have been eating Dhansaks for 30 odd years, the local Curry houses around where I live (Essex) tend to make there Dhansaks very sweet.

Up until now I feel I was not quite there but this recipe is on par with most BIR that I have eaten at.

I think the dhal recipe certainly adds a depth along with pinapple juice to help sweeten.
I also cook off some finely chopped pepper, onion and chilli with the oil which I feel again add another layer of flavour.

This week I tried Lamb cooked in a pressure cooker before adding to the sauce and it was super, thanks to CA for this recipe

Phil

[floydmeddler]

This recipe is SUPERB. Couldn't believe how amazing it turned out. We had this in a restaurant last week and this one was better!

I did everything exactly apart from using a different base sauce (used Saffron) and instead of the curry Masala I used this Tandoori Masala https://curry-recipes.co.uk/curry/index.php?topic=1514.0 (without the mango and mint leaves)

I also used precooked chicken. This is a new keeper and I can't wait to cook it again for family and friends. Thanks for the recipe CA. SUPERB!

[Cory Ander]

This week I tried Lamb cooked in a pressure cooker before adding to the sauce and it was super, thanks to CA for this recipe

Glad to hear that it was to your liking Phil 

[Cory Ander]

This recipe is SUPERB.

Ditto FM, glad you liked it 

PS:  I guess it would be more of a "Tandoori/Tikka Chicken Dhansak" (given that you replaced the curry masala with tandoori masala).  I haven't tried doing that, but I can believe it gives great results 

Interesting that the tandoori masala works without the mint leaves (I consider them critical).

[floydmeddler]

Will try the suggested mix next time. Thanks again. Superb! ;-)

[jamieb728]

Hi

Made this tonight was very tasty but having never had one before so didnt have anything  to compare it to so i'll be having one next time i'm out just one question not sure i got the lentils right not the flavour  more the texture having made them last night when i came to use them tonight they were a bit dryer than when i put them in  the fridge are they supposed to stay hole or blend into the final dish ?

cheers
Jamie

[deckitout]

I actually blend mine as I prefer the texture, they do thicken considerably as they cool, also freeze well. When adding to my curry I often add some water to thin then down if required

Phil

Hi

Made this tonight was very tasty but having never had one before so didnt have anything  to compare it to so i'll be having one next time i'm out just one question not sure i got the lentils right not the flavour  more the texture having made them last night when i came to use them tonight they were a bit dryer than when i put them in  the fridge are they supposed to stay hole or blend into the final dish ?

cheers
Jamie

[Cory Ander]

having made them last night when i came to use them tonight they were a bit dryer than when i put them in  the fridge are they supposed to stay hole or blend into the final dish ?

I think it depends on your preference Jamie.  Personally, I prefer them to be soft and to maintain some (but not all) of their structure...as opposed to them being totally mushy, with no structure....more like lumpy mashed potato than smooth mashed potato, if you will 

If they are still "whole" and "hard" they are probably undercooked.

Yes, they do thicken, considerably, on cooling/freezing.  As Phil says, add a little water (or milk), to thin them, before using/eating. 

Having said that, if you're adding them to a curry (such as in this dhansak), just add them, as is, and they will anyway thicken the curry.  Add more water, to the curry, if you need to, to get the final consistency you want.

Hope that helps