Chicken Dhansak

• neutral-flavored oil (e.g., rapeseed) or ghee2 tbsp tbsp

  (e.g., rapeseed), or ghee

• onion↗1 large

  finely chopped

• cinnamon stick↗1
• cumin seeds↗1 tsp tsp
• butternut pumpkin↗½

  peeled and cubed

• finely chopped garlic1 tsp tsp
• chicken fillet↗400g g

  or thigh, cubed

• ground turmeric↗1 tsp tsp
• ground coriander↗1 tsp tsp
• Kashmiri chili powder↗1 tsp tsp
• tomato purée↗1 tbsp tbsp
• dried red lentils↗150g g
• canned chopped tomatoes400g can can
• tamarind paste1-2 tbsp tbsp

  or to taste

• dried fenugreek leaves1 tsp tsp
• лимонний сікsqueeze of

  для подачі

• коріандрhandful of chopped

  для подачі

Step-by-step instructions

1. 1

   Heat the oil or ghee in a large heavy‑bottomed pan over medium heat and fry the onion and cinnamon stick for a few minutes until the onion begins to brown. Add the cumin seeds and stir well.

2. 2

   Add the butternut pumpkin and cook for a few more minutes, then add the garlic and cook for 1 minute. Add the chicken and fry for a few minutes, then add the turmeric, ground coriander, Kashmiri chili powder and tomato purée, stirring to coat the chicken with the spices.

3. 3

   Add the dried red lentils and the canned tomatoes, draining the tomato can twice and adding the liquid as well. Season with salt to taste and bring to a gentle boil.

4. 4

   Stir in the tamarind paste to taste, crush the dried fenugreek leaves and mix. Cover and cook for another 20 minutes, stirring halfway through.

5. 5

   Remove the lid and cook for a few more minutes until the curry thickens to the desired consistency – the longer it cooks, the thicker it becomes as the lentils break down in the sauce. Squeeze in a little lemon juice and sprinkle fresh coriander before serving.