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Dhansak curry has a rich history rooted in Indian cuisine, particularly among the Parsi community, who are descendants of Persian Zoroastrians that settled in India. The dish is believed to have originated in the city of Mumbai (formerly Bombay) during the 19th century. Traditionally, Dhansak combines elements of Persian and Indian cooking, showcasing a delightful interplay between the two culinary styles. The term "Dhansak" itself refers to the lentil-based curry that is often paired with rice, bringing together the heartiness of legumes with the robust flavors of spices.

Hearty Irish Chicken Dhansak Curry

Discover the incredible fusion of flavors in this Hearty Irish Chicken Dhansak Curry! Perfect for cozy nights, this dish combines tender chicken thighs, nutritious red lentils, and coconut milk, all spiced to perfection. With a blend of fresh ingredients, including garlic, ginger, and aromatic spices, it's a comforting meal that pairs wonderfully with basmati rice or naan. Easy to make and deliciously satisfying, it's a true treat for any curry lover!
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Ingredients
  

500g chicken thighs, cut into bite-sized pieces

1 cup red lentils, rinsed

1 large onion, finely chopped

3 garlic cloves, minced

1-inch piece of ginger, grated

2 green chilies, slit (adjust to taste)

1 can (400g) coconut milk

1 tablespoon tomato paste

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon ground coriander

1 tablespoon lemon juice

Fresh coriander, chopped (for garnish)

Salt to taste

Cooked basmati rice or naan for serving

Instructions
 

Heat vegetable oil in a large pot over medium heat. Add cumin and mustard seeds. Once they start to crackle, add the chopped onion and sauté until golden brown.

    Add minced garlic, grated ginger, and green chilies to the pot. Sauté for another 2-3 minutes until fragrant.

      Stir in the turmeric powder, ground coriander, and garam masala, cooking for about 1 minute until the spices bloom.

        Increase the heat to medium-high and add the chicken pieces. Cook until they are browned and no longer pink.

          Add the tomato paste and mix well, allowing it to cook for another 2-3 minutes.

            Add rinsed lentils and coconut milk to the pot. Stir everything together and bring to a boil. Season with salt.

              Reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the lentils are tender and the chicken is cooked through. Stir occasionally to prevent sticking.

                Once cooked, add lemon juice and adjust seasoning if needed. Garnish with chopped fresh coriander.

                  Serve hot with basmati rice or naan, and enjoy a hearty meal that brings together the warmth of Irish and Indian flavors!

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4