Chicken dhansak recipe
 This high-protein chicken dhansak curry with lentils is the perfect weekday supper to warm you up. Each serving provides 471 kcal, 45g protein, 39.5g carbohydrate (of which 12g sugars), 13g fat (of which 3.6g saturates), 7.7g fibre and 2.38g salt. With a GI of 50, this meal is high protein, low GI and provides 471 kcal per portion. low-calorie cooking spray2 onions, finely chopped6-8 chicken thighs, boned, skinned and all visible fat removed2 garlic cloves, crushed20g/¾oz ginger, finely grated2 tsp garam masala½ tsp hot chilli powder400g tin chopped tomatoes600ml/20floz chicken stock, made with 1 chicken stock cube100g/3½oz dried red split lentils, rinsed and drained2 bay leaves (optional)200g/7oz wholegrain long grain rice low-calorie cooking spray 2 onions, finely chopped 6-8 chicken thighs, boned, skinned and all visible fat removed 2 garlic cloves, crushed 20g/¾oz ginger, finely grated 2 tsp garam masala ½ tsp hot chilli powder 400g tin chopped tomatoes 600ml/20floz chicken stock, made with 1 chicken stock cube 100g/3½oz dried red split lentils, rinsed and drained 2 bay leaves (optional) 200g/7oz wholegrain long grain rice 150g/5½oz fat-free natural yoghurt1 tbsp roughly chopped fresh coriander leaves 150g/5½oz fat-free natural yoghurt 1 tbsp roughly chopped fresh coriander leaves Method Spray a wide-based saucepan or sauté pan with oil and place over a medium heat. Cook the onions for five minutes, stirring regularly, until softened and very lightly browned.Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly. Tip the tomatoes into the pan and add the chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick.About 25 minutes before the curry is ready, cook the rice in plenty of boiling water until tender, then drain well.Season the curry to taste. Serve with the rice, topped with yoghurt and sprinkled with coriander. Spray a wide-based saucepan or sauté pan with oil and place over a medium heat. Cook the onions for five minutes, stirring regularly, until softened and very lightly browned. Spray a wide-based saucepan or sauté pan with oil and place over a medium heat. Cook the onions for five minutes, stirring regularly, until softened and very lightly browned. Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly. Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly. Tip the tomatoes into the pan and add the chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick. Tip the tomatoes into the pan and add the chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick. About 25 minutes before the curry is ready, cook the rice in plenty of boiling water until tender, then drain well. About 25 minutes before the curry is ready, cook the rice in plenty of boiling water until tender, then drain well. Season the curry to taste. Serve with the rice, topped with yoghurt and sprinkled with coriander. Season the curry to taste. Serve with the rice, topped with yoghurt and sprinkled with coriander. Recipe tips If you don’t fancy rice you could serve the curry with wholemeal flatbread, roti or salad. Leftovers will keep in the fridge for a day or can be frozen.