Big Daddy Dhansak

Ingredients

• 25 g Coriander
• 1 Onion
• 2 Chilli
• 2 tsp Garam Masala
• 2x 400g Can Chopped Tomatoes
• 250 g Red Lentil
• 3 Clove Garlic
• 3 Cardamom Pod
• 20 g Ginger
• 1000 g Skinless Chicken Thigh
• 1 Chicken Stock Cube
• 2 tbsp Yoghurt
• Salt
• Black Pepper
• Olive Oil

Instructions

1. 1

   Finely chop your onion, a large knob of ginger, green chillies and garlic cloves. Dice your chicken thighs into bite-size pieces.

2. 2

   Place a large frying pan on the heat. Add a drizzle of olive oil. Add your chopped onion. Add garam masala and bashed cardamom pods. Mix together.

3. 3

   Add your ginger, green chillies and garlic. Cook for a further 2 minutes, making sure everything is coated in the spices. Add your chicken thighs.

4. 4

   Cook the meat on a medium to high heat until it starts to brown. Add red split lentils. Mix together.

5. 5

   Add two tins of chopped tomatoes and crumble in a chicken stock cube. Fill each tin ¾ of the way with water and add that too. Season with salt and pepper, stir, and cover. Leave on a low heat for 35 minutes.

6. 6

   Remove the lid and give the curry a good mix to prevent lentils from sticking. Add a large handful of chopped coriander and remove the curry from the heat.

7. 7

   Add 2 big tablespoons of plain yoghurt and fold it through the curry. Serve whilst hot with extra coriander leaves scattered on top. Enjoy!