Saturday, 12 March 2011

Chicken Dhansak

A quick post before I get down to studying (I can imagine Jewhurst rolling his eyes as I type...)

I made this last weekend the same day as the thai soup, but didn't blog it as I thought it would be a bit of blog overkill.

It is a Rosemary Conley recipe so low fat and low calorie, but absolutely DELICIOUS! I made the full batch and froze some, and it reheated no problem at all. Jewhurst dug in as well and loved it.

Rosemary Conley's Chicken Dhansak
(serves 4)

Heat a non stick frying pan then dry fry (I used some spray oil....don't tell RC) 2 diced onions and 2 minced garlic cloves. Add 2 tsp ground coriander, 1 tsp fennel seed, 1 chopped red chilli, and the seeds from 4 crushed cardamom pods.

Add 3 diced breasts of chicken and seal the outside of the meat, seasoning with salt and freshly ground black pepper.

Pour in 600ml chicken stock, plus 1 - 2 tsp of chicken stock powder (I'm not entirely sure of the purpose of this... anyone?). Add 100g red lentils, and 2 tbsp of tomato puree.

Mix, reduce heat, and simmer for 20 mins until the sauce has thickened.

Serve with naan-bread and mango chutney (this is for the dieters, normal people can have rice)

So easy and so tasty.... enjoy!

Oooooh by the way, Big Eejit now has a Facebook page - come over and "like" it! :)


  1. That does look delicious, you Bigeejit, you. Dead simple, too. Perfect for a day like today when it's cold and wet. Thanks for joining the Recipe Shed. Post whatever you like within the theme of the week, whether it's old or brand new. Thanks for joining in.

  2. That looks so good. I love a good Dhansak but have only ever cooked it with lamb. I'll give the chicken a go. Thanks.

    Anne @ Domesblissity (popping over fom Keith's Recipe Shed)


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