Chicken Dhansak

Soak the lentils

• Soak the dried red lentils in a bowl of cold water for 20 minutes then drain and set aside.

Cook the curry

• Whilst the lentils are soaking, dice the onion and chop the chicken thighs into bite-sized pieces.
• Fry the onion in a couple of tablespoons of oil along with a pinch of salt, this will take around 20 minutes, cooking over a gentle heat until the onions take on a beautiful dark caramelised colour.
• Add in the ginger & garlic paste, garam masala, ground turmeric and chilli powder, and cook for a further two minutes.
• Make up the chicken stock cube with 200ml boiling water. Mix the tomato purée with 100ml boiling water.
• Drain the lentils then add them to the pan with the chicken, tomato purée, chopped tomatoes and chicken stock then cover and simmer for 20 minutes until thickened.

Cook the rice

• Cook the basmati microwave rice according to the packet instructions.

Finish the dish & Plate Up

• Finally add the sugar and lemon juice to taste.
• Garnish with some chopped fresh coriander then serve with a portion of the rice.