Chicken Dhansak
This is a hot lemony, smoky Dhansak, not the mild creamy kind with pineapple.
Serves 2
Greds:
2-3 chicken chunked breasts (depending on size)
1-pint warmed curry gravy (I used one made with onions, carrots, celery, green pepper, garlic, tom puree, chicken stock cubes and potato and oil. It was minimally spiced, with only 1 level tablespoon of curry powder to the ten-onion batch).
2 cloves garlic, finely chopped
1 medium onion (quartered, brushed with oil, stuck on a skewer and barbecued)
2 oz split red lentils, cooked a pureed.
1-2 teaspoons extra hot chilli powder
1-level teaspoon curry powder*
2-teaspoons sugar
Juice and zest of half a lemon
1-teaspoon tom puree
1 desert spoon tom ketchup
Pinch of fenugreek leaves
Fresh coriander
Tablespoon veg oil
Salt to taste.
Method:
Simmer the chicken breasts in a small-lidded pan with a ladle of the gravy until cooked through. Remove with a slotted spoon and set aside. Return the curry gravy to the main batch. (It should have picked up some of the chicken?s savoury flavour.)
In a frying pan heat the oil over a high flame. Meanwhile, finely slice the barbecued onion.**
Fry the garlic until golden, then add a ladle of curry gravy (beware of potential flames). Add the fenugreek, onions, tom puree and ketchup. Reduce down until almost dry. Add another ladle of the curry gravy, the spices, the sugar, the lemon and the lentil puree. Stir around, then add the chicken and remaining gravy. Turn down the heat and simmer until the chicken?s heated through and the sauce has reached the desired consistency. Add salt to taste and a sprinkle of fresh coriander.
* From recent experiments, I?m convinced that minimum spicing is integral to achieving ?the taste?.
**The barbecued onions pervade the dish a subtle smoky flavour.