How To Make Chicken Dhansak - BIR Ultimate Indian Cuisine
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- Опубликовано: 24 июл 2024
- Here's one from my first cookbook 'The Curry Guy', chicken dhansak! I love the sweet and sour flavour of a good chicken dhansak but don't feel like you can't substitute other main ingredients. You could easily make this vegetarian to use another meat. Prawns are also good in the sauce. I tend to make my chicken dhansak a bit on the spicy side but this is completely down to you. Add more chilli powder for a spicier hit or calm it down by not adding as much. British Indian Restaurant (BIR) chicken dhansaks are a lot different to those served in Indian. They are a lot less complicated but so good!
I have over 1000 written recipes for you to try at www.greatcurryrecipes.net
My cookbooks are available on Amazon and at all good book stores.
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'The Curry Guy' www.amazon.co.uk/Curry-Guy-Re...
'The Curry Guy Easy' www.amazon.co.uk/Curry-Guy-Ea...
'The Curry Guy Veggie' www.amazon.co.uk/Curry-Guy-Ve...
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INGREDIENTS
2 tbsp rapeseed (canola) oil
1/2 tsp turmeric
1 tbsp garlic and ginger paste
1 tbsp mixed powder or curry powder
1 tsp chilli powder (or more to taste)
70ml (1/4 cup) tomato puree
250ml (1 cup) base sauce
60g dry lentils - cooked until soft
300g cooked chicken (raw can also be used)
6 pineapple rings - Tinned is fine - cut into small pieces with some of the juice
Juice of one lemon
1/2 tsp dried fenugreek leaves (karoori methi)
Salt to taste
Coriander to garnish 
Развлечения
This guy’s recipes are incredible!!! Read his notes, watch and learn…. Beautiful food 👌
Just made this for the first time after buying your book recently, absolutely beautiful. Thank you so much for all your hard work bringing the BIR recipes to the home chefs.
This is my missus' favourite curry. I bought the book and will be making the base sauce over the christmas break and I'm sure this will be the first curry that she makes!
I bought the curry bible book. It’s good, well worth it, but I really appreciate having the videos to.
Excellent..Always have Pineapple in Durham Takeaways.So I always add it.
Just discovered your channel and website. I'm from South Shields which has a street full of Indian Restaurants called Ocean Road. Quite famous up here in the North East of England . My dad used to make restaurant style curries back in the early 90s for me and my brother from a different book. Looking at doing the same now and your recipes look just what I'm after. Looking forward to getting your book! Thanks for the great recipes and videos! 👍
Nice recipe, Dan. I’ve got your books but it’s good to watch you doing recipes from them on video...I like your unfussy presentation style and you communicate very well. As someone living out of the UK your BIR curries are sanity preservers! Thanks 👍
Thank you very much for that. Much appreciated. 😀
Great recipe I own your cookbooks. But watching the videos encourages me to try more recipes. Thank you.
Hi Nina. Thank you very much. Great to hear. :-)
Hi Dan, made this last night. Awesome, feel it was elevated another level by stirring in 1 x tsp of mango chutney per person to make it taste like the ones in Lancashire that I'm familiar with. Thanks.
The best curries come from Lancashire
Hi Dan. Who makes your frying pan? Looks like Zeeshan?? Love your channel and curry expertise.
My goto curry tom.....thanks 👍👍👍
Hi Dan im looking to make this later. I have around 1kg of chicken breasts I intend to use - how do I gauge it adding the spices & ingredients etc - im guessing it will not be treble the amount ?
Dan can I ask why you cook on such a high heat? Would cooking at a lower heat but for longer have the same effect?
Hi. I'm going to try this. What type of tomato puree do you use? Tube of Tomato puree? Passata? Blended fresh tomato?
Fantastic video and dish Dan one of my favourites.
Thank you very much Graham. Much appreciated. :-)
@@DanToombs welcome
Looks good mate 👍
@@daverayman8865 Thank you Dave. :-)
Not so sure about the turmeric never seen that before. They seam to use pineapple chunks in the north and sugar or pineapple juice in the south. I have also seen recipe's using Worcester sauce as it has an element of bitter and sour and it works well.
Your tomato purée seems quite thin. Do you water it down?
When I was in Saudi Arabia, I had a Dhansak which used mango. For me, that works really well too.
That sounds good. I do a mango and chicken curry. Might try the dhansak with it. Thanks. :-)
Our favourite Indian in Leeds back in the 70's/80's ran out of pineapple one night and substituted lychees in its place......delish!!
I forgot to say in my earlier comment...I am looking forward to your new cookbook being published. Do you have a release date yet? I have been wanting to make curries with less fat for some time now have and have been experimenting with some recipes. Hopefully, your new cookbook will help me achieve great results with all the flavour and not all of the fat...
Thanks for asking Nina. It's out on the 5th of March. Hope you enjoy the new recipes. I'll be uploading cooking videos with recipes from the book. :-)
Thanks for replying... It will be good to watch ‘taster’ videos from your new book :) 5th March not too far away...
A happy man!
Hi just subscribed after watching you on Keef cooks great rice tip have you ever done keema rice I love it when I go to an Indian can't find a recipe
Hi Billy - Thank you. I cook keema rice all the time. Might do a video soon. The easiest way is to cook keema and then add cold cooked rice. A more traditional way of doing it is to cook the keema, add a about 500ml water and bring to a boil. Add 1 cup (185g) raw basmati rice that has been rinsed several times and then soaked for 30 minutes. Cook the soaked rice in the keema and water until the water has evaporated and the rice is cooked through. It takes about seven minutes. :-)
@@DanToombs that's great thank you
Great video, would love to have seen the lentils going in, and the food being plated to get an idea of final texture, rather than tasted off screen. I will be giving it a go from your book on Sunday
Thank you. Hope you enjoy the recipe. I recently recorded this recipe live which might help. Here is the link ruclips.net/video/q8WCBdfbTYk/видео.html
Looks soooo good.
Where is the link for the base sauce?
Thank you. When you watch the video, you will see the link at the top right as I put the base curry sauce into the pan. About 2.40 into the video.
@@DanToombs
Thanks. Must have missed that. I just recently discovered you and am soooo excited with your recipes. Great formats & recipes! 😊
@@sunflowerbaby1853 Thank you. 😀
Hi subscribed as i have seen you on Keef cooks
TheAsa1972 Thank you! Much appreciated. I want to do more with Keef. 😀
Slightly off topic but what make of pan's are you using
Zeeshan is the brand. Noting special but I love them.
thanks for the reply what size do you recommend 12 inch or 10 inch, i need to order a pan so i can go curry crazy
@@andrewdixon8258 Thank you. Go for the 12". :-)
Once again thank you. you have inspired me to have another go at BIR after several failed attempts
@@andrewdixon8258 Thank you. :-)
What tomato puree do you use? From what I understand tomato puree means different things to different people. Is this more of a passata type puree, or the concentrated stuff you get in the squeezy tubes? Also where I live in the UK most curry houses add lemon for the sweet/sour flavour rather than pineapple, which I much prefer.
Tube concentrate need watering down 3/1. Passatta should be fine as is.
Why so much oil your app iv just down loaded but after seeing this I will uninstall as I'm looking for the real Dansac not low grad crap 😢