Friday, 26 February 2010

Indian take-away deliver your own

Chicken Dhansak
with Pilau Rice


4 portions chicken, boneless
250g lentils, steeped in boiling water for 10 minutes then drained
125g oil or ghee
125g tomatoes, sliced
6 cloves garlic, crushed
30g fresh ginger, peeled and finely chopped
2 tsp chilli powder
2 fresh green chilli, de-seeded and sliced
1 tsp salt
1/2 tsp black cardamom (ground)
1 tsp ground cummin
1 tsp ground coriander
1 tsp fenugreek seeds
1 tsp ground fennel
1 tsp turmeric
1 tbsp chopped fresh mint
1 tbsp garam masala


Heat the ghee, or oil and fry the onion, tomato, garlic and ginger until soft.  Place half the mixture in a large saucepan with the lentils, sliced green chilli, salt and enough water to cover.  Bring to the boil, cover and simmer gently for 10 minutes or so until the liquid has been absorbed. Place in a blender and puree well.

Meanwhile add the rest of the ingredients to the remainder of the mixture in the frying pan, with the chicken and 1/4 pint water.  Cover and simmer gently until the meat is cooked and tender.  Turn the chicken portions over once or twice during cooking.

Add the lentil puree, stir well, check the seasoning and if the sauce is very thick add a little water or lemon juice.

Serve with pilau rice and nann bread.

For the Pilau rice

250g basmati rice, washed in lots of cold water
1 stick cinnamon
6 cloves
1 tsp turmeric
1 bay leaf
6 green cardamom pods, bashed
1 onion, peeled and sliced
A little oil for frying the onion
25 g ghee or butter

Melt the butter in a large saucepan add all the spices and cook in the butter for 5 minutes.  Add the rice and stir round for a minute or two.  Add water (twice the volume of the rice) and bring to the boil, simmer with a lid on for 5 minutes, turn off the heat and leave for 6-7 minutes.  Remove the lid and cover the pan with a tea towel till needed.  Heat the oil in a frying pan and fry the onions until dark brown but not burnt.

Fluff up with a fork before serving and top with fried onion.

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