Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Chicken Dhansak 

Loosely based on my Pathia recipe which has been enjoyed by lots of you, I added lentils & used thigh meat. Those who prefer breast meat, cook the sauce & lentils & add the chicken breasts for the final 25 mins so they don’t dry out.

Serves: 4-6

Prep: 15 minutes
Cooking: 2 hours minutes
Total: 2 hours 15 minutes

Difficulty: easy



2 onions sliced
2 tbsp ground coriander
2 tbsp ground cumin
2 tsp smoked paprika
2 tsp turmeric
2 tsp salt
2 tsp cinnamon
1 tsp cayenne pepper
1.5kg Chicken thighs each cut into 4
2 tbsp honey
3 tbsp balsamic
200ml stock
100g red lentils

For the paste:
2 onions
5 garlic cloves
10cm ginger
400g chopped tomatoes
2 red chillis
3 charred red peppers from a jar

Add a lug of oil to a pan & colour the sliced onions for 5 mins before adding all the dried spices.

Blitz the ingredients for the paste.

Add the chicken to the pan & colour. Add the paste, balsamic, honey, lentils and stock. Give everything a stir & cook in a low oven (140) with a lid for 3-4 hours, leave in a slow oven all day or simmer for 2 hours.

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