Chicken Dhansak

Chicken Dhansak is a flavorful Indian curry made with tender chicken, red lentils, aromatic spices, and pineapple. This hearty dish is perfect for weeknight dinners and pairs perfectly with basmati rice. A great one-pot meal packed with protein, fiber, and balanced spices, ideal for those looking for a healthy and filling curry recipe.

A fragrant and comforting curry, Chicken Dhansak combines tender chicken, warming spices, red lentils, and the subtle sweetness of pineapple for a dish that’s rich in flavor and texture. Perfect for a hearty weeknight meal or a special weekend dinner.

Ingredients

For the curry:

• 2 tbsp vegetable oil or ghee
• 1 large onion, finely chopped
• 3 chicken breasts (approx. 525 g), cut into large chunks
• 2 tbsp mild curry powder (or medium/hot for more heat)
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp ground cumin
• 2 tsp ground coriander
• ¼ tsp hot chilli powder
• 1 tsp ground fenugreek
• ½ tsp salt
• 2 garlic cloves, minced
• 2 tsp fresh ginger, minced
• 2 tbsp tomato purée
• 1 tbsp honey
• 100 g (½ cup) red lentils
• 400 ml (1⅔ cups) passata
• 480 ml (2 cups) chicken stock
• 435 g (15 oz) canned pineapple chunks in juice (reserve the juice)

To serve:

• Steamed basmati rice
• Fresh coriander (cilantro), chopped

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Instructions

1. Heat the oil or ghee in a large, lidded saucepan over medium heat.
2. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until soft and lightly caramelised.
3. Stir in the chicken along with the curry powder, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic, and ginger. Mix well to coat the chicken in the spices and cook for 5 minutes until the chicken is sealed on all sides.
4. Add the tomato purée and honey. Stir well, then add the red lentils, passata, chicken stock, and 120 ml (½ cup) of the reserved pineapple juice. Mix to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the lentils are soft and cooked through.
6. Stir in the pineapple chunks and simmer for another 5 minutes. Add a splash of water if the sauce is too thick.
7. Serve hot over basmati rice and garnish with freshly chopped coriander.

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Tips

• Prevent sticking: Stir the curry every few minutes to stop the lentils from sticking to the bottom of the pan.
• Control heat: Use a medium or hot curry powder and adjust the chilli powder if you like it spicier.
• Consistent texture: Dice chicken into even-sized chunks for uniform cooking.

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Variations and Substitutions

• Protein swaps: Replace chicken with lamb, turkey, or tofu for a different take.
• Lentil options: Substitute red lentils with yellow split peas or green lentils; adjust cooking time as needed.
• Fruit twist: Mango or apricots can replace pineapple for a different sweet note.

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FAQs

Can I make this ahead of time?
Yes, Chicken Dhansak keeps well in the fridge for up to 3 days and tastes even better the next day.

Can it be frozen?
Absolutely. Freeze in airtight containers for up to 3 months. Reheat gently on the stove or in the microwave.

Is this dish spicy?
It’s mildly spiced. You can make it hotter or milder by adjusting the curry powder and chilli.

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Serving Suggestions

• Serve with warm basmati rice or naan bread.
• Add a side of raita or a cucumber salad for contrast.
• Sprinkle with toasted nuts or seeds for added texture.

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Why You’ll Love This Recipe

• Balanced flavors with a hint of sweetness and warmth.
• Hearty and satisfying, thanks to lentils and juicy chicken.
• Great for meal prep and freezer-friendly.
• A delicious introduction to Indian-inspired home cooking.