Go Back
Dhansak has its roots in the Parsi community of India, where it is traditionally served on special occasions, particularly during festivals and family gatherings. The dish is a beautiful amalgamation of Persian and Indian culinary traditions, reflecting the rich cultural history of the Parsi people. Dhansak is characterized by its unique combination of lentils, vegetables, and meat, typically lamb or chicken, all simmered together with an array of spices that create a depth of flavor that is both comforting and complex.

Hearty Irish Chicken Dhansak Curry

Discover the flavors of Ireland with this Hearty Irish Chicken Dhansak Curry! This delicious dish combines tender chicken thighs with aromatic spices, red lentils, and creamy coconut milk for a warming meal. Perfect for a cozy dinner, it’s easy to make and packed with nutritious ingredients like spinach and vibrant veggies. Serve it over rice or with naan for a complete feast. Garnish with fresh cilantro and lime for a burst of flavor!
Print Recipe Pin Recipe

Ingredients
  

500g chicken thighs, cut into bite-sized pieces

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

1-inch piece ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon chili powder (adjust for heat)

1 cup red lentils, rinsed

1 can (400ml) coconut milk

2 cups chicken broth

1 large carrot, diced

1 red bell pepper, diced

1 cup spinach, fresh

Salt and pepper, to taste

Juice of 1 lime

Fresh cilantro, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.

    Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Sprinkle in the ground cumin, coriander, turmeric, garam masala, and chili powder, stirring constantly for about 1 minute to toast the spices.

        Add the chicken pieces to the pot, seasoning them with salt and pepper. Cook for about 5-7 minutes until they are browned on all sides.

          Pour in the coconut milk and chicken broth, then add the rinsed red lentils, carrot, and red bell pepper. Stir well to combine.

            Bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for 25-30 minutes, or until the lentils are tender and the chicken is fully cooked.

              Stir in the fresh spinach, allowing it to wilt down into the curry.

                Taste the curry and adjust the seasoning with more salt, pepper, or lime juice as needed.

                  Serve hot, garnished with fresh cilantro and accompanied by steamed rice or naan.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4