Cooking Instuctions1. Blend or finely chop 2-3 onions (blended onions produce a smoother curry) and fry them in approximately 3-4 table spoons of oil. This should take approximately 7 minutes. If the onions start to stick you can add a little water to prevent.
2. Now add a table spoon of the Dhansak Spice Mix to the onions and fry for a further 3 minutes. * Optional At this point you can add 2 cloves of crushed garlic and a small amount of fresh ginger if you wish.
3. Now add a breast of chicken cubed to the pan, and seal on full heat until the chicken changes colour (approx 5 mins), if it starts to stick add a little water. Basically you want to fry the chicken, and listen to the sizzle!
4. Now add a pineapple ring/chunks to the pan. And cook for a further 3 minutes.
5. Now add either ½ tin of chopped tomatoes or ½ cup of water or ½ cup of chicken stock... Bring to boil, and then turn down heat and simmer for 20 minutes. Basically make sure the chicken and lentils are fully cooked, also at this point you can alter the consistency of the dish, you can either add more water or further reduce the sauce to thicken it up.
6. Finally add salt to taste and a tea spoon of the 'Garnish mix' to the curry.
7. Serve hot with a sprinkling of coriander.
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