Chicken Dhansak (Chicken curry with lentils)

Chicken Dhansak

Ingredients:

75g / 1/2 cup green lentils
475ml / 2 cups chicken stock
1 tbsp olive oil
1 tsp cumin seeds
2 curry leaves (optional)
1 onion, finely chopped
2.5cm piece root ginger, chopped
1 green chili, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp chili powder
400g can chopped tomatoes
8 chicken pieces, skinned (works well with thighs, drumsticks or combination)
60ml / 4 tbsp chopped fresh coriander (non-essential)
1 tsp garam masala (or less, to taste)
fresh coriander, to garnish

1. Rinse the lentils under cold running water.  Put into a saucepan with the stock.  Bring to the boil, cover and simmer for about 15-20 minutes.  Put the lentils and stock to one side.
2. Heat the oil in a large heavy-based saucepan and fry the cumin seeds and curry leaves for 2 minutes.  Add the onion, ginger and chili and fry for about 5 minutes.  Stir in the cumin, coriander and chili powder with 30ml / 2 tbsp water.
3. Add the tomatoes and the chicken pieces to the spices.  Cover and cook for 10-15 minutes.
4. Add the lentils and stock, chopped fresh coriander and garam masala and cook for a further 10 minutes or until the chicken is tender.  Garnish with fresh coriander and serve with basmati rice.

Adapted from Healthy Indian Cooking by Shehzad Husain and Manisha Kanani.