Chicken Dhansak

This has to be one of my all time favourite curries. Served with Rice, shredded lettuce and onion salad really completes this extremely yummy dish.


  • 2 tbsp vegetable oil or ghee
  • 1 large onion peeled and finely chopped
  • 3 chicken breasts chopped into large chunks (this is about 525g or 18.5oz)
  • 2 tbsp mild curry powder – replace with medium or hot if you like it hotter
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp cumin
  • 2 tsp ground coriander
  • 1/4 tsp hot chilli powder
  • 1 tsp ground fenugreek
  • 1/2 tsp salt
  • 2 garlic cloves minced
  • 2 tsp minced ginger
  • 2 tbsp tomato puree
  • 1 tbsp honey
  • 100 g (½ cup) red lentils
  • 400 ml (1 ⅔ cups) passata
  • 480 ml (2 cups) chicken stock
  • 435 g (15 oz) tinned pineapple chunks in juice


  • Heat the vegetable oil in a large lidded saucepan (or large frying pan that has a lid) over a medium heat.
  • Add the onion, and cook, stirring often, for 10 minutes, until softened and lightly caramelised.
  • Add the chicken, curry power, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic and ginger.
  • Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.
  • Stir in the tomato puree and honey, then add the lentils, passata, chicken stock and ½ cup (120ml) of the juice from the tinned pineapple.
  • Stir everything together, then bring to the boil. 
  • Turn down the heat, cover and simmer for 25-30 minutes until the lentils have softened. TIP: Give the curry a stir every few minutes to stop the lentils from sticking.
  • Add the tinned pineapple pieces and heat through for a further 5 minutes. TIP: You can add a splash of water if the curry is looking a little too thick at this stage.

Recipe from

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