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Chicken Dhansak Recipe

Looking for an easy Chicken Dhansak recipe? Learn how to make Chicken Dhansak using healthy ingredients.


Submitted by joanofarc67

Makes 3 servings



Chicken and Mushrooms in a Lentil Sauce

Recipe Ingredients for Chicken Dhansak

503 g chicken breast
1 tbsp vegetable oil
230 g lentils
1 tsp turmeric powder
1 dash salt
2 chicken stock cubes
1/2 litre water
1 g cinnamon
1 g cloves, ground
1 1/2 tsp cumin seeds
1 1/2 tsp coriander seeds
7 black peppercorns
1 g bay leaves
1 g star anise
1/2 tsp sesame seeds
1/4 tsp grated nutmeg
1 tsp turmeric powder
14 g chillies
1/2 tsp fenugreek seeds
10 g mint leaves
20 g fresh coriander leaves
20 g fenugreek leaves
4 garlic cloves, crushed
1 tbsp of tamarind paste
25 g ginger root, chopped finely
100 g mushrooms
1 dash salt

Recipe Directions for Chicken Dhansak

  1. Wash the lentils and put them in a pan of cold water. Boil them with salt and turmeric for 10 minutes and while the lentils are getting cooked, take off any scum that comes on the top. Add chicken stock, salt to taste and boil till the lentils are soft approximately for further 20 minutes. Whisk the lentils to get a smooth soup-like consistency. If the pan runs dry, add a little water and set it aside.

  2. As the lentils are being cooked, dry roast all the spices (except the turmeric and nutmeg) till they begin to release their aroma. Grind to a fine powder and mix in the turmeric and nutmeg. Blend it well and keep aside. You can store this powder in air-tight containers for later use too.

  3. Fry the chicken pieces over moderate heat in a large heavy frying pan. Fry them until they are sealed and have turned white. Set aside after removing from pan.

  4. Stir-fry the fresh coriander, fenugreek and mint leaves in a pan on a medium flame in a little oil. Fry till becomes soft and remove from the fire. Grind into a smooth paste after it is properly cool.

  5. Heat a deep, heavy-bottomed pan. Add the whole chillies and fry until they start to swell. Add the dry spice powder, coriander-mint-fenugreek paste you made earlier and garlic-ginger-tamarind paste. Add a cup of water, the lentils, the chicken pieces and salt if needed. Simmer the curry until the chicken is done. It takes approximately 25- 30 minutes.

  6. Take care not to burn the spices otherwise the dish will lack flavor and taste bitter. And stir it frequently to prevent from sticking.

  7. Serve Chicken Dhansak hot with Brown Rice and cucumber salad.

Categories

Main Dish

Nutrition Facts
Serving Size 494.2g
Amount Per Serving
Calories
665
Calories from Fat
118
% Daily Value*
Total Fat
13.1g
20%
Saturated Fat
3.1g
16%
Trans Fat
0.0g
Cholesterol
143mg
48%
Sodium
1019mg
42%
Potassium
1527mg
44%
Total Carbohydrates
59.9g
20%
Dietary Fiber
27.3g
109%
Sugars
3.9g
Protein
76.3g
Vitamin A 14% Vitamin C 16%
Calcium 14% Iron 71%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in sugar
  • High in dietary fiber
  • High in iron
  • High in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin B6
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