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Welcome to a culinary journey that marries the heartiness of Irish cuisine with the robust flavors of Indian cooking—welcome to Hearty Irish Chicken Dhansak Curry! This unique dish is a delightful fusion that brings together the warmth of traditional Irish comfort food with the aromatic spices typical of Indian curries. The result is a rich and satisfying meal that is perfect for sharing with family and friends, especially on chilly evenings.

Hearty Irish Chicken Dhansak Curry

Discover the warmth of Hearty Irish Chicken Dhansak Curry! This delicious fusion dish combines tender chicken thighs, aromatic spices, and creamy coconut milk with hearty lentils and potatoes for a comforting meal. Perfect for sharing, it’s easy to make in just an hour. Simply sauté your base, add chicken and veggies, then let it simmer to perfection. Garnish with fresh cilantro and enjoy with rice or naan for a delightful feast. Perfect for cozy dinners and any curry lover!
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Ingredients
  

500g boneless chicken thighs, cut into bite-sized pieces

2 tbsp vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

2 green chilies, finely chopped (adjust to taste)

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp turmeric powder

1 tsp ground coriander

1 tsp garam masala

1 cup red lentils, rinsed

2 medium potatoes, diced

1 can (400g) coconut milk

2 cups chicken stock (low sodium)

Juice of 1 lemon

Fresh cilantro, chopped (for garnish)

Salt, to taste

Freshly ground black pepper, to taste

Instructions
 

Sauté the Base: Heat vegetable oil in a large pot over medium heat. Add cumin and mustard seeds; let them splutter. Add onions, garlic, ginger, and green chilies. Sauté until the onions are golden brown.

    Spice it Up: Stir in the turmeric powder, ground coriander, and garam masala. Cook for another 2-3 minutes until the spices are fragrant.

      Cook the Chicken: Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned on all sides (about 5-7 minutes).

        Add Lentils and Potatoes: Incorporate the rinsed lentils and diced potatoes. Stir well to combine all ingredients.

          Simmer: Pour in the coconut milk and chicken stock. Bring to a boil, then reduce the heat to low. Cover and let simmer for 30-35 minutes, or until the lentils and potatoes are cooked through.

            Finishing Touch: Stir in the lemon juice before serving. Adjust seasoning with more salt and pepper if necessary.

              Serve: Ladle the curry into bowls and garnish with fresh cilantro. Enjoy it hot with steamed rice or warm naan.

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