Go Back
In the world of comfort food, few dishes can offer the warmth and satisfaction that a hearty curry can provide. Among the myriad of curry variations, the Hearty Irish Chicken Dhansak Curry stands out, not only for its robust flavors but also for its rich cultural significance. This dish is a delightful fusion of Irish and Indian culinary traditions, melding the heartiness of Ireland's beloved ingredients with the aromatic spices of Indian cuisine.

Hearty Irish Chicken Dhansak Curry

Discover a comforting twist on classic curry with this Hearty Irish Chicken Dhansak! Made with tender chicken thighs, wholesome red lentils, and creamy coconut milk, this dish is packed with flavor and nutrients. Perfectly spiced with ginger, garlic, and a blend of spices, it's great for family dinners. Serve with naan or rice for a satisfying meal. Enjoy a taste of Ireland with a hint of Indian flair!
Print Recipe Pin Recipe

Ingredients
  

500g chicken thighs, boneless and skinless, cut into bite-sized pieces

1 cup red lentils, rinsed

1 large onion, finely chopped

3 cloves garlic, minced

2 tablespoons ginger, grated

2 green chilies, slit (adjust based on spice preference)

2 medium potatoes, diced

1 carrot, sliced

400ml coconut milk

2 tablespoons vegetable oil

2 teaspoons curry powder

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon turmeric powder

1 teaspoon garam masala

Salt to taste

Fresh cilantro (coriander) for garnish

Juice of half a lime

Instructions
 

Heat the vegetable oil in a large pot over medium heat. Add the cumin and mustard seeds, allowing them to sizzle for about 30 seconds until fragrant.

    Add the chopped onions to the pot and sauté until they turn golden brown.

      Stir in the minced garlic, grated ginger, and slit green chilies. Cook for an additional 2 minutes, until aromatic.

        Add the chicken pieces to the pot, and brown them on all sides for about 5-7 minutes.

          Sprinkle in the curry powder, turmeric powder, and salt. Stir well to coat the chicken.

            Add the diced potatoes and sliced carrot to the pot. Mix everything together for a couple of minutes.

              Pour in the rinsed red lentils and coconut milk. Stir to combine, then bring the mixture to a gentle boil.

                Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the lentils and vegetables are tender, stirring occasionally. Add water if the curry becomes too thick.

                  Once cooked, stir in the garam masala and adjust seasoning if necessary. Remove from heat and squeeze in the lime juice.

                    Serve hot, garnished with freshly chopped cilantro, alongside warm naan or steamed rice.

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