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Name: Chicken Dhansak
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 1 ts Coriander seeds; 1 ts Cumin seeds; 4 Green cardamom pods; 1 2-inch long cassia bark or or 4-long dried red chillies; 1/2 ts Black peppercorns; 2 Bayleaves; 1/2 ts Fenugreek seeds; 1/2 ts Black mustard seeds; 1 tb Ginger paste; 1 tb Garlic paste; 1 kg Skinned chicken thighs; 50 g Ghee or unsalted butter; 1 ts Salt or to taste; 125 ml Warm water

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INGREDIENTS

1 ts Coriander seeds
1 ts Cumin seeds
4 Green cardamom pods
1 2-inch long cassia bark or ; or 4-long dried red chillies
1/2 ts Black peppercorns
2 Bayleaves
1/2 ts Fenugreek seeds
1/2 ts Black mustard seeds
1 tb Ginger paste
1 tb Garlic paste
1 kg Skinned chicken thighs
50 g Ghee ; or unsalted butter
1 ts Salt ; or to taste
125 ml Warm water

Servings

INSTRUCTIONS

MMMMM--------------------------LENTILS------------------------------- 75 g Toor dhal or yellow split -peas; washed and soaked ; for 30 minutes 75 g Masoor dhal; washed and -soaked ; for 30 minutes 4 tb Sunflower or soya oil 1 lg Onion; finely chopped 1 ts Ground turmeric 1 ts Garam masala 600 ml Warm water 1 ts Salt or to taste 1 ts Tamarind concentrate or 1 -1/2tbsp lemon ; juice 2 tb Chopped coriander leaves Grind the ingredients until fine in a coffee mill. Add 75ml water to the ground spices and make a paste, then mix with the ginger and garlic. Rub this mixture into the chicken making sure that the spices coat them thoroughly. Cover and leave to marinate in a cool place for 4-6 hours or overnight in the fridge. Bring back to room temperature before cooking. Melt the ghee or butter over a medium heat and fry the chicken, stirring frequently, for 6-8 minutes. Add the water and salt, allow to bubble gently, then cover the pan and reduce the heat to low. Cook for 15-20 minutes, stirring occasionally. Drain the lentils and mix them together. Heat the oil over a medium heat and fry the onions for 5 minutes, stirring frequently. Add the turmeric and garam masala, soak for 30 seconds. then add the lentils. Reduce the heat to low and fry the lentils for 4-5 minutes, stirring frequently, then add the water. Bring to the boil, cover the pan and reduce the heat to low. Simmer for 30 minutes or until the lentils are soft. Stir occasionally. Stir in the salt, remove from the heat and cool. Puree the lentils in a blender and pour over the chicken. Cook on a medium heat until it begins to bubble. Reduce the heat to low, cover the pan and cook for 20-25 minutes. During the last 10-15 minutes, stir frequently to ensure that the thickened sauce does not stick to the pan. Add the tamarind and stir until dissolved. Cook for 2-3 minutes, then stir in half the coriander leaves. If using lemon juice, add it along with the coriander leaves. Remove from the heat and serve garnished with the remaining coriander leaves. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Chicken Dhansak

1 ts Coriander seeds
1 ts Cumin seeds
4 Green cardamom pods
1 2-inch long cassia bark or or 4-long  dried red chillies
1/2 ts Black peppercorns
2 Bayleaves
1/2 ts Fenugreek seeds
1/2 ts Black mustard seeds
1 tb Ginger paste
1 tb Garlic paste
1 kg Skinned chicken thighs
50 g Ghee or unsalted butter
1 ts Salt or to taste
125 ml Warm water

MMMMM--------------------------LENTILS-------------------------------     75 g  Toor dhal or yellow split           -peas; washed and soaked           ; for 30 minutes     75 g  Masoor dhal; washed and           -soaked           ; for 30 minutes      4 tb Sunflower or soya oil      1 lg Onion; finely chopped      1 ts Ground turmeric      1 ts Garam masala    600 ml Warm water      1 ts Salt or to taste      1 ts Tamarind concentrate or 1           -1/2tbsp lemon           ; juice      2 tb Chopped coriander leaves   Grind the ingredients until fine in a coffee mill. Add 75ml water to  the ground spices and make a paste, then mix with the ginger and  garlic. Rub this mixture into the chicken making sure that the spices  coat them thoroughly. Cover and leave to marinate in a cool place for  4-6 hours or overnight in the fridge. Bring back to room temperature  before cooking.    Melt the ghee or butter over a medium heat and fry the chicken,  stirring frequently, for 6-8 minutes. Add the water and salt, allow  to bubble gently, then cover the pan and reduce the heat to low. Cook  for 15-20 minutes, stirring occasionally.    Drain the lentils and mix them together. Heat the oil over a medium  heat and fry the onions for 5 minutes, stirring frequently. Add the  turmeric and garam masala, soak for 30 seconds. then add the lentils.    Reduce the heat to low and fry the lentils for 4-5 minutes, stirring  frequently, then add the water. Bring to the boil, cover the pan and  reduce the heat to low. Simmer for 30 minutes or until the lentils  are soft. Stir occasionally. Stir in the salt, remove from the heat  and cool.    Puree the lentils in a blender and pour over the chicken. Cook on a  medium heat until it begins to bubble. Reduce the heat to low, cover  the pan and cook for 20-25 minutes. During the last 10-15 minutes,  stir frequently to ensure that the thickened sauce does not stick to  the pan.    Add the tamarind and stir until dissolved. Cook for 2-3 minutes, then  stir in half the coriander leaves. If using lemon juice, add it along  with the coriander leaves. Remove from the heat and serve garnished  with the remaining coriander leaves.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights  reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (183g)
Recipe Makes: 6

Calories: 268
Calories from Fat: 121 (45%)

Amt Per Serving		% DV

	Total Fat 13.5g	18 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1.9g
Cholesterol 154.3mg		47 %
Sodium 144.3mg		5 %
Potassium 428mg		11 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 1.7g
Protein 32.9g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 268

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