Go Back
To appreciate the Hearty Irish Chicken Dhansak Curry fully, it’s essential to understand the origins and traditional characteristics of Dhansak curry itself. Dhansak is a classic dish in Indian cuisine, particularly popular in the Parsi community. It combines elements of Persian and Indian cooking, featuring tender meat, lentils, and a variety of vegetables. Traditionally, it is cooked with caramelized onions, sweet and tangy spices, and often served with brown rice or naan.

Hearty Irish Chicken Dhansak Curry

Warm up with this Hearty Irish Chicken Dhansak Curry! This delightful dish combines tender chicken thighs, red lentils, and vibrant vegetables simmered in a rich coconut milk sauce. Infused with fragrant spices like turmeric and garam masala, it's not only delicious but also comforting. Perfect for a family dinner, serve it with fluffy basmati rice or naan. Quick prep and easy steps make it a must-try for any curry lover!
Print Recipe Pin Recipe

Ingredients
  

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves of garlic, minced

1-inch piece of ginger, grated

2 green chilies, slit (adjust to taste)

1 pound (450g) chicken thighs, boneless and cut into bite-sized pieces

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 can coconut milk (400ml)

1 cup chicken broth

1 cup red lentils, rinsed and drained

2 medium potatoes, peeled and diced

1 carrot, diced

Salt to taste

Fresh coriander leaves for garnish

Lemon wedges for serving

Instructions
 

Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.

    Stir in the minced garlic, grated ginger, and green chilies. Cook for an additional 2 minutes until fragrant.

      Add the chicken pieces and sauté until browned on all sides (about 5-7 minutes).

        Sprinkle in the turmeric, cumin, coriander, and garam masala, stirring to coat the chicken well with the spices. Cook for another 2 minutes.

          Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.

            Add the rinsed lentils, diced potatoes, and carrots. Season with salt, then cover the pot and reduce the heat to low.

              Simmer for about 30-35 minutes or until the lentils and vegetables are tender and the chicken is cooked through, stirring occasionally.

                If the curry thickens too much, add a little more chicken broth or water to reach your desired consistency.

                  Taste and adjust the seasoning if necessary. Remove from heat and let it rest for a few minutes.

                    Serve the curry hot, garnished with fresh coriander leaves and lemon wedges on the side. Serve with steamed basmati rice or naan.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6