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The Hearty Irish Chicken Dhansak Curry is a delightful fusion dish that perfectly marries the robust flavors of traditional Indian cuisine with the comforting warmth of Irish cooking. As cultures evolve and intermingle, culinary traditions often adapt, leading to innovative creations like this one. The Dhansak itself is a celebrated dish originating from the Parsi community in India, traditionally made with meat and lentils, and served with rice. However, its journey to Ireland has transformed it into a hearty, soul-warming curry that is both satisfying and nourishing.

Hearty Irish Chicken Dhansak Curry

Discover a comforting twist on a classic with this Hearty Irish Chicken Dhansak Curry! Packed with tender chicken thighs, vibrant spices, and nutritious lentils, this dish is perfect for a cozy dinner. Simmered in rich coconut milk and bursting with veggies like carrots and spinach, it's both satisfying and wholesome. Serve it with fresh cilantro and lemon wedges for an extra burst of flavor. Ideal for family meals or special occasions! Enjoy the flavors of Ireland with this delicious curry.
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Ingredients
  

1.5 lbs (680g) boneless chicken thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

2 green chilies, slit (adjust for spice preference)

1 teaspoon turmeric powder

2 teaspoons garam masala

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 can (14 oz) diced tomatoes

1 can (15 oz) coconut milk

1 cup chicken broth

1 cup red lentils, rinsed and drained

2 medium carrots, sliced

1 cup spinach, packed

Salt to taste

Fresh cilantro, chopped, for garnish

Lemon wedges, for serving

Instructions
 

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the cumin seeds and sauté until fragrant, about 30 seconds.

    Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.

      Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for an additional 2-3 minutes.

        Sprinkle in the turmeric powder, garam masala, and coriander powder. Cook, stirring constantly, for about 1 minute to toast the spices.

          Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-6 minutes.

            Pour in the diced tomatoes along with their juices. Stir well to combine and let it simmer for 5 minutes.

              Add the coconut milk and chicken broth to the pot. Stir in the red lentils and sliced carrots, then bring the mixture to a boil.

                Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils and chicken are cooked through and tender.

                  Stir in the fresh spinach and let it wilt for about 2 minutes. Adjust seasoning with salt as needed.

                    Serve hot, garnished with fresh cilantro and lemon wedges on the side.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6