Chicken Dhansak

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  • 1 pound boneless chicken (breast or thigh), cut into bite-size pieces
  • 2 tablespoons fresh ginger
  • 5 garlic cloves, minced
  • 2 teaspoons each ground cumin and ground coriander
  • 2/3 cup dried yellow lentils
  • 2 tablespoons vegetable oil
  • 1 cinnamon stick
  • 4 cardamom pods, crushed
  • 1 large yellow onion
  • 2 teaspoons turmeric powder
  • 2 dried bay leaves
  • 2-3 dried red chiles
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • Salt to taste
  • Fresh cilantro to garnish


Combine chicken with ginger, garlic, cumin and coriander.  Season well with salt. Refrigerate at least 6 hours or overnight. Cook lentils according to package instructions; set aside (can be done a day ahead - refrigerate until ready to use).

To a heated wok or large, high-sided sauté pan, add 2 tablespoons oil. Add cinnamon stick and cardamom pods. Fry briefly until fragrant then add onion; cook until translucent. Add marinated chicken, turmeric, bay leaves and dried chilis; simmer on low for 20 minutes. Add cooked lentils, garam masala and chili powder and heat through. Garnish with fresh cilantro. Also great made with lamb leg.

Recipe from Ballard Market - Culinary Resource Center
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