Spicy and flavourful, this is the perfect ‘fakeaway’ for busy nights. Mango chutney and lemon give a sweet and sour taste to the rich lentils, while cherry tomatoes add fresh flavour.
Prep Time
35 min
Cuisine
Indian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and finely slice the brown onion[s]
Chop the cherry tomatoes in half
2
Heat a large, wide-based pan (preferably non-stick) with a knob of butter and a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion and choppedcherry tomatoes with a pinch of salt and cook for 5-6 min or until starting to soften
Once softened, add the garam masala, cayenne pepper and ground turmeric and cook for 1-2 min or until fragrant
3
Meanwhile, dissolve the Knorr chicken stock cube[s] in 400ml [800ml]boiled water
Rinse the red lentils in a sieve under the cold tap
Cut the lemon[s] in half
4
Once fragrant, add the rinsed red lentils and chicken stock to the pan and cook for 15-18 min or until the lentils are almost tender
While the lentils are cooking, crush the cardamom pods open by squashing them with the side of a knife
5
Heat a pot with a lid with a knob of butter over a medium heat, add the cardamom pods and star anise and cook for 1 min or until toasted
Add the basmati rice and 300ml [600ml]cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked - this is your pilau rice
6
While the rice is cooking, cut the chicken breast[s] into bite-sized pieces
Once the lentils are almost tender, add the chopped chicken and mango chutney and cook for 7-10 min further or until the chicken is cooked through (no pink meat!) and the lentils are tender
Once done, stir in the juice of 1/2 [1]lemon – this is your chicken & lentil dhansak
7
Meanwhile, chop the coriander finely, including the stalks
Cut the remaininglemon into wedges
8
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