Love the chicken dhansak you get in your local curry restaurant? Now you can make it at home with this easy peasy Homemade Chicken Dhansak fakeaway recipe!
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One of my most requested recipes!
I often get emails, comments and social media messages from my readers, asking for me to make specific recipes for this website. And an easy peasy recipe for homemade Chicken Dhansak is one of my most requested recipes!
To those who have asked for it, sorry it took so long, I hope you feel it was worth the wait. I can’t wait to hear what you think of it! Let me know in the comments below.
Want to see a particular recipe on Easy Peasy Foodie?
Let me know in the comments section below and I’ll do my best to oblige… I can’t promise I’ll be able to include every request, but if enough people ask me, I will!
Homemade Chicken Dhansak – easy peasy style!
This Homemade Chicken Dhansak is super simple to make… All you need to do is gently fry diced onions, followed by garlic, chilli flakes and spices. Then add tinned tomatoes, water, lentils, salt, pepper, diced chicken thigh fillets and chopped peppers. Stir and bring to the boil then put a lid on the pan and cook in the oven for 1 hours 30 minutes. Finally stir through fresh coriander (cilantro) and serve. Easy Peasy!
(Full instructions in the recipe card below.)
Prefer lamb dhansak?
If you prefer lamb in your dhansak then head over to my easy peasy lamb version >>> Easy Lamb Homemade Dhansak
You’ll see it is pretty much the exact same recipe, just using diced lamb instead of diced chicken thigh. You could also use diced beef, or even pork, instead of chicken if you prefer.
What to serve with Chicken Dhansak
It also goes well with:
- Mushroom Pilau Rice
- Fruity Pilau Rice
- Vegetable Pilau Rice
- Multicoloured Pilau Rice (shown in the photos)
- Plan basmati rice
What to drink with chicken dhansak
Chicken Dhansak works really well with aromatic white wines, such as Riesling, Pinot Grigio, Viognier and Sauvignon Blanc. Chardonnay goes quite well too – especially ones that are full of tropical fruit flavours (This style is typically from hotter climates and doesn’t have too much oak.)
A fruity rosé is another good bet. I would tend to avoid red wine with chicken dhansak. But if I had to choose a red, I’d go for something juicy and fruity – maybe a fruity Chilean Merlot or a US Zinfandel.
What to do with leftover chicken dhansak
This is one of those many, many recipes that actually tastes BETTER the next day, so a great make ahead option!
Put any leftover (or ‘made ahead’) curry in a lidded container and place in the fridge, where it will keep for up to 3 days.
To reheat, simply tip the curry into a saucepan with a splash of water. Bring to the boil, then reduce the heat and simmer for 5-10 minutes or until piping hot all the way through.
Alternatively reheat this curry in the microwave until piping hot all the way through.
Can you freeze chicken dhansak?
Yes, as with most curries, Chicken Dhansak freezes very well. In fact, I recommend you make double the quantity and freeze half for some time in the future when you are super short on time, but still want to eat well!
Simply put the cooked and cooled curry into a lidded container and place it in the freezer, where it will keep for up to 3 months. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Easy Chicken Dhansak
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic crushed or grated
- 2 cm ginger grated
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 400 g chopped tinned tomatoes
- 400 ml water (use the empty tomato tin to measure this – 1 tin=400ml / 14oz)
- 100 g red lentils
- Salt and pepper to taste
- 600 g diced chicken thigh
- 1 red bell pepper chopped into bitesize pieces (See Note 1)
- 1 green bell pepper chopped into bitesize pieces (See Note 1)
- 2 tablespoons fresh coriander leaves (cilantro) roughly chopped – plus extra for garnish
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
- Place the oil and diced onion in a flameproof, ovenproof pan (see Note 2). Cook gently with the lid on for about 5 minutes, or until softened.
- Add the garlic, ginger, chilli flakes, cumin, coriander, turmeric and garam masala, and gently fry, stirring frequently, for 1 minute.
- Add the tinned tomatoes, water, lentils, salt, pepper, diced chicken and chopped peppers. Stir and bring to the boil.
- Put a lid on the pan and place in your preheated oven (see Note 2).
- Cook the curry in the oven for 1 hours 30 minutes, checking occasionally to make sure it’s not getting dry. (If it gets too dry, simply add a splash more water and stir, before replacing the lid and returning to the oven.)
- Remove from the oven and stir in the fresh coriander (cilantro).
- Garnish with extra fresh coriander leaves and serve with pilau rice and naan bread.
- Do not cut the peppers up too small or they will almost dissolve into this curry – keep the pepper pieces a bit chunky!
- I use a Le Creuset-style cast iron casserole dish*, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this curry in a regular saucepan and then tip it into a (lidded) ovenproof dish to go into the oven.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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