Tonight’s dinner was a Chicken Dansak. It’s a sweet and hot curry with a tropical pineapple twist.
This curry uses lentils and various spices and you can find the recipe here.
The recipe asks you for 400 ml of lentil puree, and this is what you would prepare first.
To make the lentil puree, you need a small bag of red split lentils. Follow the packets instructions on how to cook them, but If there isn’t any I will tell you how I do it.
Pour the lentils into a sieve and rinse and discard any off colour lentils. Once throughly washed, put them in a pan with water and bring to the boil, then simmer for 30 minutes. While they are cooking chop up three onions and add to pan of water and boil them until soft, this is for the onion puree.
When the lentils are soft and resemble mashed potato, use a hand blender to make it into a puree.
Do the same with the onions and set them both aside.
Now its time to make your spice mix.
Mix all the spices together apart from the garam masala and add some water to create a paste. Set this aside until needed.
Add a teaspoon of fennel seeds to a saucepan and turn on the heat. Leave them until they start to pop, then add a dash of oil and turn the heat down. Add the onion and cook till translucent.
Add the curry paste and cook for five minutes. Then add the chicken. Make sure you coat all the chicken in the spice mix and cook the chicken until sealed.
The next step is to add the pineapple juice and mango chutney. If you like a bit of spice in your life, buy a hot and spicy mango chutney this will give it a kick.
You then have to add the lentils, onion puree, tomato puree and stock. The best way to do this is to put all the ingredients in jug and stir together before adding to the Curried chicken.
Add the pineapple as well as the juice and stir, bring to the boil and simmer for 30 minutes until the chicken is cooked.
Right at the end of cooking I add a teaspoon of fenugreek, this just adds an authentic taste to the curry and makes it even more delicious
Serve with yellow turmeric Basmati rice. Enjoy.