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Hearty Irish Chicken Dhansak Curry is an exciting fusion dish that beautifully marries the vibrant flavors of Indian cuisine with the comforting essence of traditional Irish cooking. This unique recipe showcases how culinary traditions can intertwine, resulting in a meal that is both flavorful and nourishing. The Dhansak itself is a classic Indian dish, originating from the Parsi community, which has been adapted over time to accommodate local tastes and ingredients. In this dish, succulent chicken thighs are simmered in a rich, spiced lentil sauce, creating a hearty meal that warms the soul.

Hearty Irish Chicken Dhansak Curry

Warm up with this hearty Irish Chicken Dhansak Curry! Made with tender chicken thighs, aromatic spices, and nutritious veggies, this dish is a flavor-packed twist on a classic. Cooked with creamy coconut milk and wholesome lentils, it’s both comforting and satisfying. Perfect for sharing with family, this recipe is easy to follow and ideal for a cozy dinner. Serve it over rice or with naan, and don’t forget to garnish with fresh cilantro for the perfect finish!
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Ingredients
  

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

2 tbsp olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

2 green chilies, slit (adjust for spice level)

1 tsp turmeric powder

1 tsp cumin seeds

1 tsp coriander powder

1 tsp garam masala

1 can (14 oz) coconut milk

1 cup chicken broth

1 cup red lentils, rinsed

2 medium carrots, chopped

1 bell pepper, diced (any color)

2 cups spinach, roughly chopped

2 tbsp lemon juice

Salt to taste

Fresh cilantro for garnish

Instructions
 

Heat the Oil: In a large pot or dutch oven, heat olive oil over medium heat.

    Sauté Aromatics: Add the chopped onions and sauté for about 5-7 minutes until they become translucent. Then, add the garlic, ginger, and green chilies, cooking for another 2-3 minutes until fragrant.

      Spice It Up: Stir in the turmeric, cumin seeds, coriander powder, and garam masala. Cook for 1-2 minutes to toast the spices slightly.

        Add Chicken: Increase the heat and add the chicken pieces. Cook until they are browned on all sides, about 5-6 minutes.

          Combine Liquids: Pour in the coconut milk and chicken broth, then stir in the rinsed lentils, carrots, and bell pepper. Bring the mixture to a gentle boil.

            Simmer: Reduce heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils and chicken are tender, stirring occasionally.

              Add Spinach and Lemon: Stir in the chopped spinach and lemon juice, cooking for an additional 5 minutes until the spinach is wilted. Adjust seasoning with salt as needed.

                Serve: Garnish with fresh cilantro and serve hot with steamed rice or naan.

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