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Chicken & Spinach Dhansak


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.

Serves 4

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.

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