Chicken Dhansak

Curry, lentils and chicken. Very nice.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 20 Minutes Cooking Time 120 Minutes

30g split red lentils washed
4 cloves
The seeds of 2 whole green cardamom pods
3 tablespoons vegetable oil
2 chicken breasts skinned and cut into bite sized cubes
120ml Curry Sauce (see recipe)
6 whole small dried chillies (optional)
Half teaspoon ground cumin seed
Half teaspoon turmeric
Half teaspoon ground coriander seed
Half teaspoon hot chilli powder
1 teaspoon paprika
Salt to taste
Put the lentils into a pan with about 10 fl oz of cold water
Bring to the boil and boil vigorously
During this time skim off any scum that comes to the top.
Then reduce the heat and cook with the water bubbling for a further 20 minutes.
There should still be a little water left at the end so add a little more boiling water.
Cover and set aside.
Grind the cloves and cardamom seeds as finely as you can in a pestle and mortar.
Heat 1 tablespoon oil in a large heavy frying pan.
Fry the chicken pieces over moderate heat until they are sealed and white.
Remove them from the pan and set aside.
Heat the rest of the oil in a heavy pan over a moderate heat.
Add the whole chillies (if using) and fry until they start to swell.
Turn the heat to low add 1 tablespoon of the Curry Sauce and stir round.
Then add the ground cloves cardamom seeds cumin turmeric coriander chilli powder and paprika
Cook slowly for 5 minutes
Add the rest of the Curry Sauce, chicken pieces, lentils and the remaining cooking liquid.
Add a little hot water if the sauce starts to catch on the bottom of the pan.
Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick, then serve.