Chicken Dhansak



well, to me this is a slight make over, hands up if you choose Chicken Dhansak when you go out for an Indian Meal? In Slimming World land, this is a good option as its only 6 syns if you have it with boiled or steamed rice.  Well this version is free.. Please check out the Slimming World website for the full meaning free food.  I find it really warming and comforting, its a firm favourite with me.



For the Sauce

100g Red Lentils120g of carrots, sliced thinly or grated even, 2 cloves of garlic, One small onion finely chopped, 1 tsp cumin seeds, 2tsp of curry powder, 2tsp of garam massala, Chilli powder to taste

For the chicken

3 cloves of garlic ( crushed)5cm ginger – shredded
2/3 green cardomums
1 chopped onion
¼ tsp of tumeric½ tsp of ground coriander
½ tsp ground cumin
2 chillies chopped finely ( optional)
diced thigh about 600g or 2 chicken breasts cubed

Firstly make the sauce,

Boil 700 mls of water. Set aside

In a sauce pan, fry the onions, spices, carrots with frylight until the onion is translucent. Then add the lentils. Add the boiling water and bring to a rolling boil, tun the heat down low to medium and continue cooking until the lentils have really cooked and broken down. You may if you like at this point blend until smooth. Set aside.

Make the chicken

Heat a heavy based frying pan and spray with buttery frylight. Add the onions, cardomums, garlic ginger and stirfry until browned. Add the rest of the spices and the chillies if using.
Add the chicken and season with salt and pepper. When the chicken has browned on all sides, add the lentil mix and lower the heat and cook until the chicken is tender. Adjust the salt to your taste and serve with Basmati rice and peas or a green salad.

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