Go Back
Welcome to the world of culinary fusion, where the rich traditions of Irish cooking intertwine with the vibrant flavors of Indian cuisine. Today, we will explore the Hearty Irish Chicken Dhansak Curry, a dish that marries the robust heartiness of Irish ingredients with the aromatic spices of India. Imagine tender chicken thighs simmered in a luscious sauce made from a delightful blend of spices, lentils, and vegetables, producing a meal that not only satisfies the palate but nourishes the soul.

Hearty Irish Chicken Dhansak Curry

Warm up your kitchen with this hearty Irish Chicken Dhansak Curry! This flavorful dish features tender chicken thighs simmered with aromatic spices, creamy coconut milk, and nutritious red lentils. Packed with vegetables and balanced with a hint of sweetness, it's perfect for a cozy weeknight dinner. Serve it hot with rice or naan, and don’t forget the fresh coriander and lime wedges to elevate your meal. A delicious fusion treat awaits!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

2 green chilies, finely chopped (adjust to taste)

2 tablespoons curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 cup red lentils, rinsed and drained

1 large carrot, diced

1 bell pepper (red or yellow), diced

1 can (14 oz) coconut milk

4 cups chicken stock

2 tablespoons tomato paste

1 tablespoon brown sugar

Salt and pepper to taste

Fresh coriander, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Heat the Oil: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.

    Add Aromatics: Stir in the minced garlic, ginger, and green chilies. Cook for an additional 2 minutes until fragrant.

      Spice It Up: Add the curry powder, ground turmeric, and ground cumin. Stir well and cook for about 1 minute to activate the spices.

        Cook the Chicken: Add the chicken pieces to the pot and season with salt and pepper. Cook until the chicken is browned on all sides, around 5-6 minutes.

          Incorporate Vegetables: Add the diced carrot and bell pepper, stirring everything together.

            Lentils & Liquids: Pour in the coconut milk, chicken stock, and add the rinsed lentils and tomato paste. Mix thoroughly to ensure all ingredients are combined.

              Sweeten the Pot: Stir in the brown sugar to balance the flavors. Bring the mixture to a gentle boil.

                Simmer: Reduce the heat to low, cover, and let simmer for 30-35 minutes or until the lentils and chicken are tender. Stir occasionally to prevent sticking.

                  Final Adjustments: Taste and adjust seasoning with more salt, pepper, or sugar if desired.

                    Serving: Garnish with freshly chopped coriander before serving. Serve hot with lime wedges and your choice of rice or naan on the side.

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