This recipe calls for Balti Spice Paste
Our authentic blend of aromatic spices including coriander and cumin for a beautifully balanced Balti dish.
Chicken Dhansak
Dhansak is a traditional Parsi dish with lentils. It is often served in restaurants with pineapple chunks, and therefore has been called a 'sweet & sour' style Indian dish. You can add pineapple chunks if you wish, however this is not the traditional way, so we have excluded them here. This hearty dish is delicious, and lentils add a wonderful texture and wholesome bite.
Ingredients
Serves 4 people
- 300g red lentils
- 1 large potato, peeled and roughly chopped
- 150g fresh spinach, washed thoroughly
- 450g chicken breast, diced
- 1 onion, peeled and finely sliced
- 2 tbsp vegetable oil (or 1 tbsp butter)
- 100g chopped tomatoes (tinned is fine)
- 2 tbsp Patak's Balti Spice Paste
- 2 tbsp fresh coriander, chopped
- salt, to taste
Method
- Wash the lentils in several changes of water and leave to soak while you prepare the other ingredients.
- In a pan heat 1 tablespoon of oil and fry the chicken for a few minutes until it is browned on all sides. Remove from the pan and set aside.
- In the same pan heat the remaining oil and add the onion. Fry for a few minutes before adding the Patak's Balti Spice Paste. Sprinkle in some water and stir well. Leave to cook for 2 minutes before draining the lentils and adding to the pan. Pour in enough water to cover with about 1 cm above the lentils. Allow to cook for 10 minutes before adding in the potatoes. Check there is enough water and add more if required. Stir and leave to cook for a further 10 - 15 minutes, or until the potatoes are cooked through and the lentils are broken down.
- Stir in the tomatoes and add the chicken. Bring back to the boil before stirring through the spinach.
- Check the seasoning and adjust the salt if necessary.
- Finally sprinkle in the fresh coriander and serve with fresh hot basmati rice
-
Serves 4 people
- 300g red lentils
- 1 large potato, peeled and roughly chopped
- 150g fresh spinach, washed thoroughly
- 450g chicken breast, diced
- 1 onion, peeled and finely sliced
- 2 tbsp vegetable oil (or 1 tbsp butter)
- 100g chopped tomatoes (tinned is fine)
- 2 tbsp Patak's Balti Spice Paste
- 2 tbsp fresh coriander, chopped
- salt, to taste
-
- Wash the lentils in several changes of water and leave to soak while you prepare the other ingredients.
- In a pan heat 1 tablespoon of oil and fry the chicken for a few minutes until it is browned on all sides. Remove from the pan and set aside.
- In the same pan heat the remaining oil and add the onion. Fry for a few minutes before adding the Patak's Balti Spice Paste. Sprinkle in some water and stir well. Leave to cook for 2 minutes before draining the lentils and adding to the pan. Pour in enough water to cover with about 1 cm above the lentils. Allow to cook for 10 minutes before adding in the potatoes. Check there is enough water and add more if required. Stir and leave to cook for a further 10 - 15 minutes, or until the potatoes are cooked through and the lentils are broken down.
- Stir in the tomatoes and add the chicken. Bring back to the boil before stirring through the spinach.
- Check the seasoning and adjust the salt if necessary.
- Finally sprinkle in the fresh coriander and serve with fresh hot basmati rice
