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Dhansak is more than just a dish; it has historical significance in Indian cuisine, particularly among the Parsi community. The dish is believed to have originated in the early 20th century, combining elements of Persian and Indian culinary practices. Traditionally, Dhansak is made with meat—often lamb or chicken—combined with lentils and vegetables, flavored with a medley of spices and slow-cooked to perfection. The result is a dish that is both hearty and nourishing, making it a staple in many Indian households.

Hearty Irish Chicken Dhansak Curry

Indulge in the rich flavors of this Hearty Irish Chicken Dhansak Curry! Packed with tender chicken thighs, vibrant spices, and nutritious ingredients like red lentils and fresh spinach, this dish is perfect for a cozy dinner. With a creamy coconut milk base and a hint of tamarind, it's both comforting and exotic. Ready in under an hour, serve it hot garnished with cilantro and a splash of lemon for a delightful meal everyone will love.
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Ingredients
  

500g boneless chicken thighs, cubed

2 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

2 green chilies, slit lengthwise (adjust to taste)

2 teaspoons curry powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 tablespoon tamarind paste

400g can of coconut milk

1 cup red lentils, rinsed and drained

1 large potato, diced

2 cups spinach, roughly chopped

Salt to taste

Fresh cilantro, chopped, for garnish

Lemon wedges, for serving

Instructions
 

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.

    Add the minced garlic, grated ginger, and green chilies to the pot; cook for another 2 minutes until fragrant.

      Stir in the curry powder, turmeric, and cumin. Let the spices toast for about 1-2 minutes to enhance their flavors.

        Add the cubed chicken thighs and cook until they are no longer pink on the outside, about 5 minutes.

          Mix in the tamarind paste, coconut milk, lentils, and diced potato. Bring the mixture to a gentle simmer.

            Cover the pot and let it cook for about 25-30 minutes, or until the lentils and potato are tender and the chicken is cooked through. Stir occasionally to prevent sticking.

              Once everything is cooked, stir in the spinach and season with salt to taste. Cook for an additional 5 minutes until the spinach wilts.

                Serve hot, garnished with fresh cilantro and accompanied by lemon wedges for added brightness.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4