Chicken Dhansak Recipe

https://www.kitchensanctuary.com/chicken-dhansak/

2 tbsp vegetable oil or ghee; 1 large onion peeled and finely chopped; 3 chicken breasts chopped into large chunks (this is about 525g or 18.5oz); 2 tbsp mild curry powder replace with medium or hot if you like it hotter; 1 tsp turmeric; 1 tsp garam masala; 1 tsp cumin; 2 tsp ground coriander; ¼ tsp hot chilli powder; 1 tsp ground fenugreek; ½ tsp salt; 2 garlic cloves minced; 2 tsp minced ginger; 2 tbsp tomato puree; 1 tbsp honey; 100 g (1/2 cup) red lentils; 400 ml (1 2/3 cups) passata; 480 ml (2 cups) chicken stock; 435 g (15 oz) tinned pineapple chunks in juice

To serve: basmati rice; fresh coriander (cilantro)

Heat the vegetable oil in a large lidded saucepan (or large frying pan that has a lid) over a medium heat. Add the onion, and cook, stirring often, for 10 minutes, until softened and lightly caramelised.

Add the chicken, curry power, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic and ginger. Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.

Stir in the tomato puree and honey, then add the lentils, passata, chicken stock, and ½ cup (120ml) of the juice from the tinned pineapple. Stir everything together, then bring to the boil.

Turn down the heat, cover and simmer for 25-30 minutes until the lentils have softened. TIP: Give the curry a stir every few minutes to stop the lentils from sticking.

Add the tinned pineapple pieces and heat through for a further 5 minutes. TIP: You can add a splash of water if the curry is looking a little too thick at this stage.

Serve with basmati rice and top with freshly chopped coriander.

Pineapple toor dal kesari

Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice by Sapna Punjabi 2025

Thanks for sharing this delicious recipe with us Kat, Anne

½ cup toor dal (yellow split peas); 3 cups water; 1/4 tsp fine sea salt; ¼ ground turmeric; 1 cup sugar; 1 cup water; 6-8 saffron strands; ½ tsp ground cardamon; 1 cup almond flour; 1 tblsp ghee or unsalted butter, melted; 1//4 cup crushed pineapple, fresh or canned; Garnish – 2 tblsp coconut flakes, sweetened or unsweetened; 2 tblsp slivered almonds

Rinse the toor dal in a fine mesh sieve under cold running water until the water runs clear, about a minute. Transfer to a medium bowl, add water to cover by 5 cm and soak for 30-60 minutes. Drain.

In a 3 litre heavy bottomed pot, combine the dal, water, salt and turmeric. Partially cover and cook over medium heat, skimming any foam, until dal is soft and mushy, about 40 minutes. Drain in a fine mesh sieve and set aside.

In the same pot, combine the sugar, water, saffron strands and cardamon. Bring to the boil over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook until syrup reaches the thread stage, about 5 minutes. To test press a drop of syrup between the backs of 2 metal spoons and pull them apart; if the syrup is ready a thin thread will form. Exercise caution in this step as the syrup is hot.

Add the cooked dal, almond flour and ghee to the syrup and stir constantly for 5 minutes over medium-low heat until all the liquid is cooked off. Add the pineapple and mix well for an additional minute or so.  

Serve warm and garnish with coconut flakes and slivered almonds.

Pineapple Curry Rice Salad

Thanks Leila, for this recipe from the Easy Aussie recipes facebook page

Ingredients:

Salad Base: 3 cups cooked long-grain rice, cooled; 1 cup pineapple pieces (fresh or tinned), drained; ½ cup celery, finely diced; ½ cup red capsicum, finely diced; ¼ cup spring onion, sliced; ¼ cup sultanas; ¼ cup roasted cashews or almonds (optional; 2 tbsp chopped parsley

Curry Dressing: 1 cup whole-egg mayonnaise; 2 tbsp mango chutney (or apricot jam); 1–2 tbsp mild curry powder; 1 tbsp lemon juice; 1 tsp turmeric (optional for colour); Salt + pepper, to taste

Optional Add-Ins: ½ cup cooked peas; ½ cup corn kernels; ¼ cup shredded coconut (lightly toasted)

Directions:

Cook rice. Spread on a tray and cool completely (important - prevents mushiness).

Whisk mayonnaise, chutney, curry powder, lemon juice, turmeric, salt and pepper until smooth. Taste and adjust - add extra curry for heat or chutney for sweetness.

In a large bowl, combine cooled rice, pineapple, celery, capsicum, spring onion, sultanas and parsley. Add nuts and peas/corn if using.

Pour curry dressing over salad and mix gently until everything is coated.

Refrigerate 1–2 hours to chill and let flavours develop.