the hairy bikers chicken dhansak curry

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The Hairy Bikers chicken dhansak curry

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

“Dave and I first met in 1992 over a few pints of beer, four poppadoms and a chicken dhansak in the Egypt Cottage pub next to the old Tyne Tees TV studios. What a way to start a lifelong friendship! This has always been one of our very favourite curries.”

Ingredients

8 chicken thighs, skin-on and bone-in

Juice 1 lemon

2 tbsp olive or coconut oil

2 large onions, finely sliced

15g ginger, finely grated

6 garlic cloves, finely grated

2 tbsp tomato purée

2 tbsp tamarind paste

150g split red lentils, rinsed

500ml chicken stock

2 bay leaves

Cooked rice to serve

Green chillies, sliced, to serve

Coriander to serve

100ml natural yogurt to serve (see ‘before you start’)

For the curry powder

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp chilli flakes

1 tsp green cardamom pods

1 tsp black peppercorns

1 tsp fenugreek seeds

1 tsp yellow mustard seeds

6 cloves

2 black cardamom pods

1 star anise

3cm cinnamon stick

¼ tsp freshly ground nutmeg

1 tsp ground turmeric

Directions

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The Hairy Bikers chicken dhansak curry

Ingredients

Directions

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