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The Hearty Irish Chicken Dhansak Curry is a delightful fusion dish that marries the rich, comforting flavors of traditional Irish cuisine with the aromatic spices and textures of Indian cooking. Dhansak, originally a Parsi dish, is known for its unique ability to combine lentils and meat into a single hearty meal, and it has found its way into the hearts of many food lovers around the globe. This recipe takes inspiration from both Irish and Indian culinary traditions, creating a dish that is not only satisfying but also packed with nutrients and flavor.

Hearty Irish Chicken Dhansak Curry

Indulge in the cozy flavors of this Hearty Irish Chicken Dhansak Curry! Made with tender chicken thighs, nutritious red lentils, and creamy coconut milk, this dish is comfort food at its finest. With aromatic spices like curry powder, garam masala, and turmeric, every bite is bursting with flavor. Perfect for a family dinner, this recipe is easy to prepare and serves four. Pair it with fresh cilantro and lemon wedges for a delightful twist. Enjoy a taste of Ireland with this unique curry!
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Ingredients
  

500g chicken thighs, boneless and skinless, diced

1 cup red lentils, rinsed

2 medium potatoes, peeled and cubed

1 large onion, finely chopped

3 garlic cloves, minced

1-inch piece of ginger, grated

1-2 green chili peppers, slit (adjust according to spice preference)

2 tablespoons curry powder

1 tablespoon garam masala

1 teaspoon ground cumin

1 teaspoon turmeric powder

400ml coconut milk

3 cups chicken broth

2 tablespoons vegetable oil

Salt to taste

Fresh cilantro for garnish

Lemon wedges for serving

Instructions
 

Prepare the Base: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent.

    Add Aromatics: Stir in the minced garlic, grated ginger, and green chilies. Cook for another 2-3 minutes until fragrant.

      Spice it Up: Add the curry powder, garam masala, ground cumin, and turmeric powder. Stir well for about a minute, allowing the spices to bloom.

        Cook Chicken: Add the diced chicken thighs to the pot and season with salt. Cook until the chicken is browned on all sides.

          Lentils and Broth: Stir in the red lentils, cubed potatoes, and chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for about 20 minutes, or until the lentils and potatoes are tender.

            Creamy Texture: Once the lentils and potatoes are cooked, stir in the coconut milk. Simmer for an additional 5 minutes, allowing the curry to thicken slightly.

              Adjust Consistency: If the curry is too thick, you can add a little more chicken broth to reach your desired consistency. Taste and adjust salt if necessary.

                Serve: Ladle the creamy chicken dhansak curry into bowls and garnish with freshly chopped cilantro. Serve with lemon wedges on the side for a zesty touch.

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