On a cold and dull January day when we’re all still determined to keep up the New Year resolutions, (one of which may be to eat a little healthier), this recipe is hard to beat. You’ll need our brilliant Dhansak kit that comes with a recipe card for a Lamb Dhansak, but here’s an alternative that’s a little lighter.
You will need;
450g pack of chicken thigh fillets, or chicken breast if you prefer
2 bay leaves
75g green lentils
75g red lentils
1tbsp mango chutney
1 pint water
2 tbsp vegetable oil
100g pack fresh spinach leaves, washed
1 large onion, sliced finely into half rings
3 cloves garlic, grated
2cm fresh ginger, grated
400g tin chopped tomatoes
Salt to taste
Chopped coriander to serve (optional)
Marinate the chicken in Spice Mix 1 for at least 1 hour, overnight if you have time.
Add 1tbsp vegetable oil to a large pan. When the oil is hot, add the chicken and fry for a few minutes. Remove with a slotted spoon. Add another 1tbsp oil and heat. Fry onions and bay leaves until golden. Add garlic and ginger, fry for another 2 minutes. Return the chicken to the pan.
Add chopped tomatoes and 1 pint of water. Bring to simmering point and reduce the heat to low.
Add Spice Mix 2, stir well and add lentils. Simmer on a gentle heat for about 60 minutes or until lentils are cooked through, stirring occasionally.
Just before serving, add 1tbsp mango chutney and the spinach. Cook through until the spinach is wilted and season with salt to taste.
Serve with rice or nan bread.