Chicken Dhansak

Chicken Dhansak. This looks tricky, but I assure you
it's really easy! A little prepration is required. 
Step 1 

Ingredients:

150g Yellow Split Peas

50g Red Lentils

1 Red Onion (Chopped)

2 Tbsp Oil

1/2 Tsp Tumeric

2 Garlic Cloves (Crushed)

1 Tbsp Butter

Place all Ingredients except the Garlic & Butter into a saucepan with 1Ltr Boiling Water & 1 Tsp Salt, boil gently for 40 mins then drain off any excess water. Fry the Garlic in butter for 2 mins then add the drained lentils, mix & fry for 2 extra mins. Set Aside. 

Step 2

Ingredients:

1 Onion

2 Medium Tomatoes

1/2 Green Pepper

15-20g Fresh Ginger
1 Garlic Clove

2 Green Finger Chillies

Small Handful of Fresh Coriander
4 Tbsp Oil

1/2 Tsp Tumeric

1/2 Tsp Salt

200ml Water

Add all ingredients (chopped Roughly) to a saucepan, cover & genlty boil for 20 mins or until soft. When cooked place into a blender & whizz to a puree. Set Aside.

Final Stage

Ingredients:

2 Tbsp Oil 
1 Garlic Clove (Crushed)

1 Onion (Finely Sliced)

4 Green Cardomom Pods

2 Bay Leaves
400g Chicken Breast (Cubed)

4 Heaped Tsp Curry Paste 

4 Tsp Sugar

2 Tbsp Lemon Juice

1 Tbsp Tomato Puree 
Fresh Coriander (Chopped)

Heat The Oil in a pan or wok & add the Garlic, Cardomoms & Bay leaves and slowly fry until the garlic is golden. Add the Onion and fry gently until soft. Add the Curry Paste, Sugar, Lemon Juice & cook for 1 min (Stirring Continuously) then add then Vegetable Puree that you set aside, also add the Tomato Puree & cook for 3-4 mins. Add the Chicken Breast & cook for 2 mins until the Chicken has colour, add 100ml water & cook for a further 2 minutes, then turn down the heat, cover & simmer for 20 minutes. Add the cooked Lentils that you set aside earlier, stir and leave to cook for a further 5 minutes, then add the chopped coriander, stir once again (add a little water if nessasary) & serve with Basmati rice or Naan Bread. Enjoy!

Serves 4