The finished recipe. Chicken Dhansak with Red LentilsIngredients 1 to 6. 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 powderIngredients 7 to 12. 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 oilStep 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.Step 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.Step 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.Step 4. Season with the lemon and salt. Loosen with water if it has gone stodgy.
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