Meal Prep · Indian
Chicken Dhansak
A vibrant and tangy Parsi-style chicken and lentil curry, packed with aromatic spices and vegetables.
Ingredients
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Step-by-step- Rinse the red lentils thoroughly under cold water and set aside.
- Heat oil or ghee in a large pot or Dutch oven over medium heat. Add bay leaves, cloves, cinnamon stick, and fenugreek seeds. Sauté for 30 seconds until fragrant.
- Add the chopped onion and cook until golden brown, about 8-10 minutes, stirring occasionally.
- Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.
- Add turmeric powder, ground coriander, ground cumin, and red chili powder. Sauté for 1 minute, adding a splash of water if needed to prevent spices from burning.
- Add the chopped tomatoes (or puree) and cook until they break down and the oil begins to separate from the mixture, about 5-7 minutes.
- Add the chicken pieces and cook until sealed and lightly browned on all sides, about 5 minutes.
- Stir in the rinsed lentils and mixed vegetables (if using). Pour in 3-4 cups of hot water and add salt to taste. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the chicken is cooked through and the lentils are soft and mushy. Stir occasionally to prevent sticking.
- Remove from heat, stir in the garam masala and lemon juice. Taste and adjust seasoning if necessary.
- Garnish generously with fresh coriander leaves and serve hot with steamed basmati rice or naan bread.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 30 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Allow the dhansak to cool completely, then transfer to an airtight container. Refrigerate promptly.
Freezer Up to 3 months
Once cooled, portion into freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
For stovetop, reheat gently over medium-low heat, adding a splash of water or broth to adjust consistency. For microwave, heat in 1-minute intervals, stirring between, until heated through.
Chef’s Corner
- For an even richer and more authentic flavor, consider adding 1 tablespoon of Dhansak masala (available in Indian grocery stores) along with the other powdered spices.
- The tanginess is key to Dhansak. Don’t skip the lemon juice at the end; it brightens up all the flavors. You can also add a pinch of tamarind paste for a deeper sour note.
- If you prefer a smoother texture, you can lightly mash some of the lentils against the side of the pot with the back of your spoon during the last few minutes of simmering.
