Chicken Dhansak. A spicy chicken curry in a thick red lentil sauce.
2 large onions sliced
2 chopped tomatoes
1 tsp chopped garlic
2 tsp grated ginger
500g diced chicken
2 cups of red lentils washed and drained
Freshly chopped coriander
2tsp ground coriander
1tsp chilli powder (more if you want it hotter)
2 tsp garam masala
1 bay leaf
A stick of cinnamon
4 cardamom pods
Lightly fry the sliced onion until soft and transclucent. Add the whole spices.
Add the powdered spices and stir. Then cover on a low heat until the onions absorb and release the oil.
Add the tomatoes and stir.
Add chicken and mix it through, then cover and cook on a medium heat for 10 mins.
Give it another stir and turn the heat down a notch.
Now add the lentils.
Add water until the mixture is covered. Put the lid back on and simmer slowly for 45 mins or until chicken is cooked through.
Keep an eye of the lentils and add water if needed.
Add the coriander
Squeeze some lemon into it and add salt to taste.
Serve with rice or bread and a couple of lemon wedges.