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Killer Chicken Dhansak

17 Sep Posted by in Cooking With Sean | Comments
Killer Chicken Dhansak

Serves 4


200ml Pureed Onion
1 Teaspoon Whole Fennel Seeds
200g Ghee
2 Onions Finely Chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
2 Teaspoons Turmeric Powder
4 Teaspoons Mild Curry Powder
1 Teaspoon Chili Powder
800g Diced Chicken
Sliced Fresh Pineapple
50ml Natural Yogurt
2 Tablespoons Tomato Puree
400ml Pureed Lentils
300ml Chicken Stock
2 Teaspoons Garam Masala Powder
Chopped Coriander


To make the onion puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.

Heat a large saucepan on a high heat. Once it is hot add the whole fennel seeds and toast them until they sizzle and crackle. Now add the oil and then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 whole star anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, turmeric powder, curry powder, and chili powder, with a little water. Add to saucepan, stir in well, and fry for a couple of minutes.

Now add your diced chicken, stir in well.

Add the pineapple and stir in well.

Mix the yogurt, tomato puree, onion puree, and lentil puree together in a jug with the stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 minutes. Stir occasionally.

Finally sprinkle in the garam masala and stir in well for the final 2 minutes of cooking. Garnish with the roughly chopped fresh coriander.