Topic: CA's Chicken Dhansak

[jamieb728]

HI

Cheers mine were like lumpy mash and blended nicely into the final dish so i suppose i got them right they were definetly not under cooked i have frozen 4 portions for another time will definetly make again cheers

Jamie

[Cory Ander]

Hi Jamie,

If it helps, here is a photo of the consistency of my dhal here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1191.msg10352#msg10352

[jamieb728]

Hi Corry

That pic looks about the same as my finished dish when it was first done like i say it had become thicker when i came to use it the dhansak but that didn't matter once base was added one final question i used the natural pineapple juice out of a tin of chunks do you use this or actual cartoned pineapple juice

cheers
Jamie

[Cory Ander]

i used the natural pineapple juice out of a tin of chunks do you use this or actual cartoned pineapple juice

Good question Jamie, I should have made it clearer in my recipe.  I use the syrup from the can of pineapple chunks.

[jamieb728]

Ok cheers i would think cartoned would probably be to sweet anyway

cheers
Jamie

[deckitout]

If you use canned from natural juice it will be about the same as cartoned. However canned in syrup will be way sweeter than carton juice as this is sweetened heavily.

Maybe CA can clarify

I like a sweet Dhansak myself

Ok cheers i would think cartoned would probably be to sweet anyway

cheers
Jamie

[Razor]

Hi CA,

Reading Jamie's reports on your recipe, I really want to try this.  Dhansak is the one curry that I really want to crack, as it was my first experience of BIR food.

I'm quite confused though.  My recollection of Dhansak some, 20 odd years ago, was that of a dish that was mild, sweet and really moreish.  I only ever at Dhansak from the one establishment and so, I can't really compare it to one from somewhere else.

I'm beginning to think that my assumption of what a Dhansak should be, could well be wrong.

I notice that in your recipe CA, you add 1 tsp of chilli powder, and yes, I could leave it out if I wished but I prefer to do your recipes to spec.

I've also queried this with other members, and quite a few have said that a Dhansak should be medium to hot, which certainly fits in with your ingredients list.

Again, I wonder if it's a North/South thing.

Could any Northern England members confirm what strength your Dhansaks are (if you don't mind that is CA, or is it too off topic?)

I have tried making Dhansak before and made a complete hash of the dhal, ending up with something like industrial strength glue

Ray

[deckitout]

I have been eating Dhansaks for over 30 years, it is my fave curry. My preffered place of eating out makes them very sweet so this was always my benchmark. Most other local places around here (Essex) do not make them sweet enough for me, I have been known to add a little splenda to sweeten the odd takeaway.

I have tried this recipe several times now and it is on the money for me, previously I had only used plain lentils cooked in water, CS'a dhal ceetainly adds an extra layer of flavour, if it gets to thick I just add additional water, however it does thicken a lot when cold.

As for heat, I tend to think they come out as Madras strength, the sweetness does tend to mask the heat a little I feel. As for sweetness, I use splenda to sweeten mine up, just keep adding until it meets your taste, I probably add a couple of tablespoons.

Hope that helps

Hi CA,

Reading Jamie's reports on your recipe, I really want to try this.  Dhansak is the one curry that I really want to crack, as it was my first experience of BIR food.

I'm quite confused though.  My recollection of Dhansak some, 20 odd years ago, was that of a dish that was mild, sweet and really moreish.  I only ever at Dhansak from the one establishment and so, I can't really compare it to one from somewhere else.

I'm beginning to think that my assumption of what a Dhansak should be, could well be wrong.

I notice that in your recipe CA, you add 1 tsp of chilli powder, and yes, I could leave it out if I wished but I prefer to do your recipes to spec.

I've also queried this with other members, and quite a few have said that a Dhansak should be medium to hot, which certainly fits in with your ingredients list.

Again, I wonder if it's a North/South thing.

Could any Northern England members confirm what strength your Dhansaks are (if you don't mind that is CA, or is it too off topic?)

I have tried making Dhansak before and made a complete hash of the dhal, ending up with something like industrial strength glue

Ray

[Razor]

Hi Deck,

Thanks for your response,

As for heat, I tend to think they come out as Madras strength

And this is where the confusion for me is.  When I very first tried BIR, I didn't know what to expect.  So, when the waiter asked me what I wanted, I basically told him, that it was my first time of eating a curry so I didn't want anything hot.  He mentioned Korma and CTM but I didn't fancy them because of the creamy element.  He then suggested Dhansak as it was mild, sweet yet still savoury.  So Dhansak is what I had, and it was really good.

There was no hint of heat, well, certainly not Madras heat anyway, just a little tingle.  Which leads me to thinking that a northern Dhansak is much milder than a southern one but as I only ever ate Dhansak from the one place, I could well be wrong in my assumption.

many thanks,

Ray

[Cory Ander]

canned in syrup will be way sweeter than carton juice as this is sweetened heavily.  Maybe CA can clarify

I agree, the canned syrup is sweetest and that is what I use.