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 Rate Recipe |
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Curry Paste
1 1/2 teaspoon fresh ground cumin seed
1-teaspoon coriander seeds
2-teaspoon garam marsala
1-teaspoon turmeric powder
6 cardamom pods
3 cloves fresh garlic
1 red chilli finely chopped
½ teaspoon chilli powder
3 tbsp olive oil
Method
Grind with a mortar and pestle until a smooth paste forms set aside.
Curry
Ingredients
3 tbsp olive oil
1 large brown onion thinly sliced
1 batch of Dhansak curry mixture
8 chicken thighs
100gm red lentils
1 cup peeled chopped tomato (caned will do)
1-cup chicken stock
450gm fresh chopped spinach
½ cup coriander leaves
¼ cup fresh mint
Salt & pepper to taste
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Prep heat a heavy pot on medium heat and brown onion in olive oil for 10 minutes. Add Dhansak curry mixture and cook out spice until fragrant about 2 to 3 minutes. Toss in chicken thighs and cook for 5 minutes with the lid on.
Stir in lentils, tomato and stock and simmer nice and slow for 30 minutes with the lid on, stirring occasionally. Toss in spinach, coriander and mint leaves at the last 5-minute before serving. Season to taste with sea-salt & pepper. |
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