Name: Hearty Irish Chicken Dhansak Curry: Delicious Flavor
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Irish
Ingredients: 700g chicken thighs, boneless and skinless, cut into chunks; 200g red lentils (masoor dal), washed and drained; 1 large onion, finely chopped; 3 garlic cloves, minced; 1-inch piece of ginger, grated; 2 green chilies, slit (adjust to taste); 2 medium tomatoes, chopped; 1 tsp cumin seeds; 1 tsp coriander powder; 1 tsp turmeric powder; 1 tsp garam masala; 1 tsp smoked paprika; 1 tsp ground cinnamon; 1 tbsp tomato puree; 1 tbsp fresh lemon juice; 3 tbsp vegetable oil or ghee; 400ml water or chicken broth; Salt to taste; Fresh coriander leaves for garnish; 2 tbsp capers (optional, for a tangy kick)

Description

If you’re craving a rich, comforting, and hearty meal that combines the best of Irish and Indian cuisine, look no further than this Hearty Irish Chicken Dhansak Curry.

Ingredients

Scale

- 700g chicken thighs, boneless and skinless, cut into chunks

- 200g red lentils (masoor dal), washed and drained

- 1 large onion, finely chopped

- 3 garlic cloves, minced

- 1-inch piece of ginger, grated

- 2 green chilies, slit (adjust to taste)

- 2 medium tomatoes, chopped

- 1 tsp cumin seeds

- 1 tsp coriander powder

- 1 tsp turmeric powder

- 1 tsp garam masala

- 1 tsp smoked paprika

- 1 tsp ground cinnamon

- 1 tbsp tomato puree

- 1 tbsp fresh lemon juice

- 3 tbsp vegetable oil or ghee

- 400ml water or chicken broth

- Salt to taste

- Fresh coriander leaves for garnish

- 2 tbsp capers (optional, for a tangy kick)

Instructions

1. Prep the lentils: Rinse the red lentils thoroughly until the water runs clear. Set aside.

1. Cook the spices: Heat the oil or ghee in your heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Then, add chopped onions, sauté until golden brown, about 8 minutes.

1. Add garlic, ginger, and chilies: Stir in minced garlic, grated ginger, and green chilies. Cook for 2 minutes until fragrant.

1. Spice it up: Mix in coriander powder, turmeric, smoked paprika, cinnamon, and garam masala. Stir well to coat the onions and toast the spices for 1 minute.

1. Add tomatoes and puree: Toss in chopped tomatoes and tomato puree. Cook down until the tomatoes soften and oil starts to separate, about 5-7 minutes.

1. Cook the chicken: Add chicken pieces and salt. Stir to coat the chicken in the spice mixture and cook for 5 minutes, sealing the meat.

1. Simmer with lentils: Add rinsed lentils and pour in water or broth. Bring to a boil, then reduce heat and simmer gently, covered, for about 30-40 minutes until the lentils are soft and the chicken is cooked through. Stir occasionally to prevent sticking.

1. Finish with lemon and capers: Just before serving, stir in fresh lemon juice and capers to add brightness and tang. Adjust seasoning to taste.

1. Garnish and serve: Sprinkle fresh coriander leaves on top. Serve hot with steamed rice or traditional Irish sides like mashed potatoes or steamed vegetables.

Notes

Use boneless chicken thighs for juicier meat that stays tender during slow cooking. Rinse lentils thoroughly to avoid bitterness and help them cook evenly. Adjust chili quantity based on your spice preference—green chilies add fresh heat without overwhelming the dish.

Prep Time: 15
Cook Time: 45
Category: Dinner
Cuisine: Irish

Nutrition

Serving Size: 4
Calories: 420 kcal
Sugar: 5g
Fat: 12g
Carbohydrates: 30g
Fiber: 9g
Protein: 38g

Keywords: Hearty Irish Chicken Dhansak Curry