Big Daddy Dhansak

Big Daddy Dhansak

Much cheaper and healthier than the local Indian. Give it a go.

Notes:

Don’t be afraid to go heavy on the cardamom pods – they really make the dish.

Cooking Time (includes preparation time): 1 Hour

Feeds: 4 People

Ingredients:

  • 1 Bunch of Coriander - £0.70

  • 1 Brown Onion - £0.16

  • Green Chillies - £0.60

  • Garam Masala - £0.85

  • 2 x 400g Tins of Chopped Tomatoes - £0.62

  • 250g of Red Split Lentils - £1.15

  • Garlic - £0.30

  • Cardamom Pods - £0.85

  • Big Knob of Ginger - £0.54

  • 1kg of Skinless, Boneless Chicken Thighs - £3.00

  • Chicken Stock Cubes - £0.50

  • Small Pot of Plain Yogurt - £0.48

  • Total Cost - £9.75 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

Method:

  1. Finely chop your onion, a large knob of ginger, 2 green chillies and 3 garlic cloves. Dice your chicken thighs into bite-size pieces.

  2. Place a large frying pan on the heat. Add a drizzle of olive oil. Add your chopped onion. Add 2 heaped teaspoons of garam masala and 3 bashed cardamom pods. Mix together.

  3. Add your ginger, green chillies and garlic. Cook for a further 2 minutes, making sure everything is coated in the spices. Add your chicken thighs.

  4. Cook the meat on a medium to high heat until it starts to brown. Add 250g of red split lentils. Mix together.

  5. Add two tins of chopped tomatoes and crumble in a chicken stock cube. Fill each tin ¾ of the way with water and add that too. Season with salt and pepper, stir, and cover. Leave on a low heat for 35 minutes.

  6. Remove the lid and give the curry a good mix to prevent lentils from sticking. Add a large handful of chopped coriander and remove the curry from the heat.

  7. Add 2 big tablespoons of plain yogurt and fold it through the curry. Serve whilst hot with extra coriander leaves scattered on top.

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