Recipe
Chicken Dhansack (Indian-style chicken with spinach and eggplant)
Prep Time: 15 min
Cook Time: 40 min
Serves: 6
This dish is ideal if you’d like to try out more Indian cuisine beyond butter chicken.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
6
chicken legs
1 tbsp (15 mL)
canola oil
1
red onion(s), chopped
4
cloves garlic, minced
1 tbsp (15 mL)
ginger, freshly grated
1/4 tsp (1.25 mL)
turmeric
2 tsp (10 mL)
cumin, ground
1/2 tsp (2.5 mL)
cayenne pepper
2 tsp (10 mL)
coriander, ground
1 tsp (5 mL)
cardamom, ground
1/2 tsp (2.5 mL)
pepper
1/4 tsp (1.25 mL)
cinnamon
4
tomato(es), chopped
1 cup (250 mL)
red lentils, dried
1 tbsp (15 mL)
fennel seed
1 1/2 cup (375 mL)
brown basmati rice, dry
1
eggplant, cubed
2 cups (500 mL)
spinach
1/2 cup (125 mL)
cilantro, fresh, minced
1/2 tsp (2.5 mL)
salt
1 tbsp (15 mL)
brown sugar
onion(s), thinly sliced, for garnish
lemon, sliced, for garnish
Instructions
1
Cut chicken legs into drumsticks and thighs.
2
Heat oil in a deep skillet and sauté the chopped onion until lightly browned. Add garlic, ginger, turmeric, cayenne, cumin, ground coriander, ground cardamom, pepper and cinnamon; stir fry 1 minute.
3
Add tomatoes and cook for 2-3 minutes. Add chicken and cook until the juices have evaporated (about 10-15 minutes).
4
Add the lentils. Mix well and add the water. Cover and cook on low heat until chicken is tender and fully cooked (about 30 minutes) or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C).
5
Meanwhile, prepare basmati rice according to package instructions.
6
Sauté fennel seed for 2-3 minutes until fragrant. Add rice and stir to brown.
7
Remove chicken and lentil mixture from heat. Take chicken pieces out and put on platter. Mash lentils until smooth.
8
Add eggplant, spinach, cilantro, salt and brown sugar. Return chicken to pan, cover and cook for 10 minutes. Add a little water if the gravy is too thick. Taste and adjust seasoning. Garnish with finely sliced onion rings, lemon slices and serve with rice.