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Indian Chicken Dhansak | Spiced Poultry & Lentil Pan
(0)
25 min
Quick
Gurkerl Küche
Ein aromatischer Klassiker der indischen Parsen-Küche in 25 Minuten zubereitet: Zarte Hendlbrust geschmort mit roten Linsen, gehackten Tomaten und wärmenden Gewürzen wie Garam Masala und Cumin. Serviert mit lockerem Basmatireis, frischem Koriander und einem Spritzer Zitrone.
Ingredients
Preparation method
Preparation & rice
Rinse the basmati rice thoroughly in a sieve with cold water until the water runs clear. Then bring to a boil in a pot with twice the amount of lightly salted water, cover, and steam over low heat for about 10–12 minutes until cooked.
Peel the onion, garlic, and fresh ginger and chop everything very finely. Pat the chicken breast dry and cut into approx. 2–3 cm bite-sized pieces. Briefly rinse the red lentils with cold water.
Prepare the dhansak
Heat the clarified butter (ghee) in a wide casserole pot or deep frying pan. Sauté the onion, garlic, and ginger for about 2 minutes until wonderfully fragrant.
Chef's tip
Red lentils cook particularly quickly and break down easily into a creamy sauce – ideal for a quick weeknight dinner without lengthy soaking.
If you like it spicier, simply chop a small green chili along with the garlic and ginger.
45 min
Quick
