Chicken Dhansak

🛒 Ingredients

• Chicken breast, boneless, skinless 150 g · 248 kcal
• Red lentils (Masoor Dal) 40 g · 141 kcal
• Fresh spinach 80 g · 18 kcal
• Pumpkin or butternut squash, diced 80 g · 36 kcal
• Onion, chopped 60 g · 24 kcal
• Garlic, minced 8 g · 12 kcal
• Ginger, grated 8 g · 6 kcal
• Canned diced tomatoes 80 g · 14 kcal
• Cooking oil 15 g · 135 kcal
• Tamarind paste 8 g · 19 kcal
• Jaggery (or brown sugar) 10 g · 38 kcal
• Mixed Indian spices (turmeric, cumin, coriander, garam masala, chili powder, fenugreek) 8 g · 24 kcal
• Green chilies, chopped 3 g · 1 kcal
• Fresh coriander leaves, for garnish 2 g · 0 kcal

👨‍🍳 Instructions

1. Rinse red lentils thoroughly and cook in water until very soft, almost pureed; set aside. Alternatively, use a pressure cooker to speed up the process.
2. Heat cooking oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and lightly golden.
3. Add minced garlic, grated ginger, and chopped green chilies; cook for another minute until fragrant. Stir in all the mixed Indian spices and cook for 30 seconds, ensuring not to burn them.
4. Add diced chicken breast and cook until browned on all sides. Pour in the canned diced tomatoes and bring to a simmer.
5. Stir in the cooked lentils, diced pumpkin/squash, tamarind paste, and jaggery. Add a little water if the curry is too thick.
6. Cover the pot and simmer for 20-25 minutes, or until the pumpkin/squash is tender and the flavors have melded. Stir occasionally to prevent sticking.
7. Finally, stir in the fresh spinach and cook just until it wilts. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh coriander leaves. Best enjoyed with basmati rice or naan bread.