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If you’re looking for a dish that brings together the comforting warmth of Irish cooking with the exotic spices of Indian cuisine, look no further than the Hearty Irish Chicken Dhansak Curry. This delightful recipe is a unique fusion that not only showcases the flavors of both cultures but also serves as a perfect meal for family gatherings or cozy nights in. The dish marries the rich, hearty elements of Irish cuisine with the aromatic spices and ingredients typical of a traditional Dhansak, creating a culinary experience that is both satisfying and unforgettable.

Hearty Irish Chicken Dhansak Curry

Discover a comforting twist to your dinner with this Hearty Irish Chicken Dhansak Curry! Packed with tender chicken thighs, vibrant veggies, and nutritious red lentils, this dish is an explosion of flavor. Creamy coconut milk ties it all together, making it perfect served over rice or with naan. In just an hour, you can enjoy a deliciously satisfying meal that warms the heart. Don't forget the fresh coriander and a splash of lime for extra zest!
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Ingredients
  

500g chicken thighs, boneless and skinless, diced

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece ginger, grated

2 green chilies, slit lengthwise (adjust to taste)

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon Garam masala

1 cup red lentils, rinsed

2 medium potatoes, cubed

2 medium carrots, sliced

400ml coconut milk

500ml chicken stock

Salt to taste

Fresh coriander leaves, for garnish

Juice of 1 lime

Instructions
 

Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds, frying until they begin to splutter.

    Sauté Aromatics: Add the finely chopped onion to the pot and sauté for about 5 minutes until it turns translucent. Stir in the minced garlic, grated ginger, and green chilies, continuing to cook for another 2 minutes until fragrant.

      Add Spices: Sprinkle in the coriander powder, turmeric, and Garam masala. Mix well, allowing the spices to cook for 1-2 minutes, ensuring they don’t scorch.

        Cook the Chicken: Add the diced chicken thighs to the pot, cooking until they are browned on all sides, around 5-7 minutes.

          Incorporate Vegetables & Lentils: Stir in the potatoes, carrots, and rinsed lentils. Mix everything to coat with the spices.

            Add Liquids: Pour in the coconut milk and chicken stock. Stir well, bringing the mixture to a boil.

              Simmer: Once boiling, reduce the heat to low, cover, and simmer for about 30-35 minutes until the chicken is fully cooked, the vegetables are tender, and the lentils have broken down, thickening the curry.

                Season: Taste and adjust seasoning with salt and lime juice. Stir in fresh coriander leaves right before serving.

                  Serve: Garnish with additional coriander leaves. Serve hot over rice or with naan bread.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4