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The Hearty Irish Chicken Dhansak Curry is a delightful fusion dish that brings together the rich culinary traditions of India and Ireland. As food enthusiasts, we often seek new flavors and comforting meals that satisfy our cravings while nourishing our bodies. This dish perfectly embodies that ideal, combining tender chicken, aromatic spices, and wholesome lentils to create a symphony of flavors that is both heartwarming and satisfying.

Hearty Irish Chicken Dhansak Curry

Discover the perfect blend of Irish and Indian flavors with this hearty Chicken Dhansak Curry! Made with tender chicken thighs, aromatic spices, and creamy coconut milk, this dish is a comforting delight. Lentils and colorful veggies add depth and nutrition, making it a complete meal. Serve it warm with lime wedges for a zesty kick. Ideal for family dinners or meal prepping, this recipe is sure to impress your taste buds! Enjoy a taste of comfort today!
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Ingredients
  

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

2 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

2 green chilies, slit lengthwise (adjust to taste)

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon chili powder (adjust to taste)

400ml coconut milk

200g lentils (red or yellow), rinsed

2 medium tomatoes, pureed

2 carrots, diced

1 bell pepper, diced

Salt, to taste

Fresh coriander leaves, chopped, for garnish

Lime wedges, for serving

Instructions
 

Heat the vegetable oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.

    Add chopped onions and sauté until golden brown, about 5-7 minutes. Stir in minced garlic, grated ginger, and green chilies, and cook for an additional 2 minutes.

      Sprinkle in coriander powder, turmeric powder, garam masala, and chili powder. Stir well, cooking the spices for about a minute until aromatic.

        Add the chicken pieces to the pot, seasoning with salt. Sauté for 5 minutes until the chicken is browned on all sides.

          Pour in the pureed tomatoes and cook for another 5 minutes, allowing the flavors to meld.

            Add the rinsed lentils, coconut milk, diced carrots, and bell pepper to the pot. Stir to combine everything well.

              Bring the mixture to a gentle simmer, then cover and cook for 25-30 minutes, stirring occasionally until the lentils are tender and thickened.

                Taste and adjust seasoning if needed. If the curry is too thick, add a splash of water to reach your desired consistency.

                  Once cooked, garnish with fresh coriander leaves and serve hot with lime wedges on the side.

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