Chicken Dhansak is a rich, hearty dish that perfectly balances bold spices with the comforting depth of lentils. This classic Indian-Parsi curry combines tender chicken with a fragrant blend of warming spices, all simmered in a thick, flavourful sauce. This popular Parsi dish can be made with chicken or lamb, and you can even omit the meat altogether for a delicious vegetarian version.
The result is a beautifully spiced, slightly tangy, and subtly sweet dish that pairs perfectly with fluffy rice or a warm Shemin’s naan. Whether you’re a spice lover or new to Indian cuisine, this dish is a deliciously satisfying choice for any occasion.
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3 tbsp cooking oil
500g boned chicken thighs diced
1 onion finely chopped
3 green cardamom pods
100g Shemin’s Indian or Goan Curry Paste
½ cup of water
400g can chopped tomatoes
500ml chicken stock
100g red lentils
1 tbsp brown sugar (optional)
1 tbsp white wine vinegar
3 tbsp yoghurt
Handful of chopped coriander
1. Heat 2 tbsp of oil in a large lidded ovenproof casserole pan. Season the chicken thighs and fry in two batches until browned. Remove the chicken from the pan and set aside.
2. Add the remaining oil to the pan. Add the onion and fry gently for 10 minutes until it begins to soften. Meanwhile, bash the cardamom pods with the end of a rolling pin to split the husks and remove the seeds. Add the seeds, Shemin’s Indian Curry Paste and water to the pan, and cook gently for 4-5 minutes.
3. Add the chopped tomatoes, stock, lentils, sugar and vinegar to the pan, then add the chicken. Bring to the boil. Cover and cook in a conventional oven at 200°C (392°F, Gas Mark 6), a fan oven at 180°C (356°F), or a gas oven at Gas Mark 6 for 50 minutes or until the chicken is tender.
4. Stir in the yoghurt, check the seasoning and serve topped with coriander and some basmati rice.
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