Si King’s ‘very special’ chicken dhansak
Si makes a triumphant return to the This Morning kitchen with a delicious recipe for Chicken Dhansak, inspired by his and Dave Myers' many travels together.
The Hairy Bikers’ Chicken Dhansak Curry
Serves: 4
Ingredients
8 chicken thighs, skin on and on the boneJuice of 1 lemon2 tbsp olive or coconut oil 2 large onions, finely sliced15g root ginger, grated6 garlic cloves, crushed or grated2 tbsp dhansak curry powder (shop-bought or homemade - see recipe below)2 tbsp tomato purée2 tbsp tamarind paste150g split red lentils, well rinsed500ml chicken stock 2 bay leavesSalt and black pepper
To serve:Basmati riceGreen chilliesLeaves from a few coriander sprigs100ml plain yoghurt
Method
1. Season the chicken with plenty of salt, then pour over the lemon juice and leave to stand for half an hour.
2. Heat the olive or coconut oil in a large flameproof casserole dish or a sauté pan. Add the chicken thighs, skin-side down, and sear until they’re lightly browned. Flip them over and cook for another few minutes, then remove them from the pan.
3. Add the onions and cook over a medium heat until lightly coloured and starting to soften. Add the ginger, garlic and curry powder and cook for a couple of minutes, then stir in the tomato purée and tamarind paste.
4. Put the chicken back in the pan, turning it over in the spices, then sprinkle in the lentils. Pour over the stock and tuck in the bay leaves. Season with salt.
5. Bring to the boil, stirring to make sure nothing is sticking to the base of the pan, then cover and turn down the heat to a simmer. Cook for about 45 minutes, until the chicken is tender and the lentils have softened and are close to collapsing. Check regularly to make sure nothing is catching and add a splash more water if necessary.
6. Sprinkle with a little more curry powder and serve with some rice, green chillies and coriander and some yoghurt on the side.
Dhansak Curry Powder
Serves: 5 tbsp
Ingredients
1 tbsp coriander seeds1 tbsp cumin seeds1 tbsp crushed chilli flakes or dried chillies1 tsp green cardamom pods1 tsp black peppercorns1 tsp fenugreek seeds1 tsp mustard seeds6 cloves 2 black cardamom pods1 star anise or 1 tsp aniseed 3cm cinnamon stick ¼ tsp ground nutmeg 1 tsp ground turmeric
Method
1. First, toast all the whole spices in a frying pan, shaking the pan regularly until they give off an intense aroma. Transfer them to a plate to cool.
2. Grind the whole spices in a spice grinder, then add the nutmeg and turmeric. Store in an airtight jar.