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Discover the delightful fusion of flavors in this Hearty Irish Chicken Dhansak Curry. This unique dish combines the warmth of traditional Irish ingredients with the vibrant spices characteristic of Indian cuisine, resulting in a comforting, nourishing meal perfect for any occasion. The Hearty Irish Chicken Dhansak Curry not only satiates your hunger but also takes your taste buds on an adventurous journey through the culinary landscapes of two rich cultures.

Hearty Irish Chicken Dhansak Curry

Warm up your dinner table with this Hearty Irish Chicken Dhansak Curry. This delicious dish combines tender chicken thighs, creamy coconut milk, and red lentils for a comforting meal everyone will love. With aromatic spices like cumin, turmeric, and garam masala, this curry packs a flavor punch. Perfect for sharing, serve it with lemon wedges and fresh cilantro for an extra zing. Easy to make and ready in under an hour, it’s perfect for any night of the week!
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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-inch piece ginger, grated

2 green chilies, slit (adjust to taste)

2 medium tomatoes, diced

1 cup red lentils, rinsed

1 medium potato, cubed

1 cup coconut milk

2 cups chicken stock

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

½ teaspoon garam masala

1 teaspoon paprika

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 cumin seeds and fry until they start to splutter.

    Add the chopped onion and sauté until it becomes translucent. Stir in the minced garlic, grated ginger, and green chilies, cooking until fragrant (about 2 minutes).

      Add diced tomatoes and cook until they soften and break down, creating a thick base (approximately 5 minutes).

        Stir in the turmeric powder, coriander powder, and paprika, mixing well for about a minute.

          Add the chicken pieces and sauté until they are browned on the outside.

            Add the cubed potato and rinsed lentils to the pot, followed by the chicken stock and coconut milk. Bring the mixture to a boil.

              Once boiling, reduce the heat to a simmer, cover, and cook for 20–25 minutes until the chicken is tender and the lentils break down, creating a thick sauce.

                Stir in the garam masala and season with salt to taste. Simmer for an additional 5 minutes.

                  Garnish with fresh cilantro before serving. Serve hot with lemon wedges on the side for an extra zing.

                    Prep Time: 15 min | Total Time: 50 min | Servings: 4