Big Daddy Dhansak

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Step 1.

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

Step 2.

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

Step 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.

Step 4.

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

Step 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.

Step 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.

Step 7.

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

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

Bunch of Coriander
1 Brown Onion
2 Green Chillies
2 Heaped Tsp Garam Masala
800g Chopped Tomatoes (2 Tins)
250g Red Split Lentils
3 Cloves of Garlic
3 Cardamom Pods (Crushed)
Large Knob of Ginger
1kg of Skinless, Boneless Chicken Thighs
1 Chicken Stock Cube
2 Heaped Tbsp Plain Yogurt
Olive Oil