How To Make Chicken Dhansak - BIR Ultimate Indian Cuisine

Here's one from my first cookbook 'The Curry Guy', chicken dhansak! I love the sweet and sour flavour of a good chicken dhansak but don't feel like you can't substitute other main ingredients. You could easily make this vegetarian to use another meat. Prawns are also good in the sauce. I tend to make my chicken dhansak a bit on the spicy side but this is completely down to you. Add more chilli powder for a spicier hit or calm it down by not adding as much. British Indian Restaurant (BIR) chicken dhansaks are a lot different to those served in Indian. They are a lot less complicated but so good!

I have over 1000 written recipes for you to try at http://www.greatcurryrecipes.net

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INGREDIENTS
2 tbsp rapeseed (canola) oil
1/2 tsp turmeric
1 tbsp garlic and ginger paste
1 tbsp mixed powder or curry powder
1 tsp chilli powder (or more to taste)
70ml (1/4 cup) tomato puree
250ml (1 cup) base sauce
60g dry lentils - cooked until soft
300g cooked chicken (raw can also be used)
6 pineapple rings - Tinned is fine - cut into small pieces with some of the juice
Juice of one lemon
1/2 tsp dried fenugreek leaves (karoori methi)
Salt to taste
Coriander to garnish