Chicken Dhansak with Red Lentils

Make chicken dhansak with red lentils, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
280 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
90 g Red lentils (Rinsed. Ninety grams dry is about 220 g cooked and thickens the whole pan. Dry weight.)
100 g Onion
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
2 tsp, about 4 g Curry powder
1 tsp, about 2 g Ground cumin
200 g Chopped tomatoes, tinned
400 ml Chicken stock (Made up from a cube or a pot.)
80 g Pineapple (Fresh or tinned in juice, drained. It is the sweetness a dhansak is known for and 40 kcal for the pan. Flesh only.)
Of half a lemon Lemon juice
8 g Rapeseed oil
Ingredient notes on the recipe page.

METHOD
1. Soften the chopped onion in the oil for six minutes, add the garlic, ginger, curry powder and cumin and cook for a minute more.
2. Add the lentils, tomatoes and stock, bring to the boil and simmer for fifteen minutes, stirring now and then so the lentils do not catch.
3. Add the chicken in chunks and the pineapple and simmer for twelve minutes more until the chicken is cooked and the lentils have collapsed into a thick sauce.
4. Season with the lemon and salt. Loosen with water if it has gone stodgy.

Contains celery.
Some blends include mustard seed. Check the jar.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-dhansak-red-lentils

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures