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When you think of comfort food, what comes to mind? For many, it's a warm, hearty dish that not only nourishes the body but also lifts the spirit. Enter the Hearty Irish Chicken Dhansak Curry—a delightful fusion of Irish and Indian culinary traditions that brings together the best of both worlds. This dish is a celebration of rich flavors and hearty ingredients, making it perfect for family gatherings or a cozy dinner at home.

Hearty Irish Chicken Dhansak Curry

Discover the delightful fusion of flavors in Hearty Irish Chicken Dhansak Curry! This comforting dish combines the rich culinary traditions of Ireland and India, featuring tender chicken thighs, nutritious lentils, and fresh vegetables, all simmered in a creamy coconut milk sauce. Perfect for family gatherings or cozy dinners, this recipe celebrates the beauty of diverse ingredients and spices. Try it for a unique culinary experience! #IrishCuisine #IndianFood #Curry #HomeCooking #ComfortFood #Foodie
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Ingredients
  

500g chicken thighs, boneless and skinless, cut into bite-sized pieces

1 cup red lentils, rinsed and drained

2 medium onions, finely chopped

4 cloves garlic, minced

1 inch fresh ginger, grated

1 medium potato, diced

1 medium carrot, chopped

2 medium tomatoes, chopped

2 green chilies, slit (adjust to taste)

1 tablespoon tomato paste

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon mild chili powder (adjust to taste)

1 cup coconut milk

4 cups chicken stock

2 tablespoons vegetable oil

Salt and pepper to taste

Fresh coriander leaves, for garnish

Lime wedges, for serving

Instructions
 

Cook the Lentils: In a pot, combine the red lentils with 4 cups of chicken stock. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes until the lentils are soft and mushy. Set aside.

    Sauté the Vegetables: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are soft and golden, about 5-7 minutes.

      Add Aromatics: Stir in the garlic, ginger, and green chilies. Cook for another minute until fragrant.

        Create the Curry Base: Add the diced potato and carrot. Stir well, then add the chopped tomatoes, tomato paste, cumin, coriander, turmeric, garam masala, chili powder, and season with salt and pepper. Cook for 5 minutes until the tomatoes soften.

          Add Chicken: Increase the heat to medium-high and add the chicken pieces. Cook until the chicken is browned on all sides.

            Combine Ingredients: Pour the cooked lentils into the pot, along with the coconut milk. Stir to combine everything. Bring to a slow boil, then reduce to a simmer.

              Simmer the Curry: Cover and let the curry simmer for about 20-25 minutes, stirring occasionally. Check that the chicken is fully cooked and tender, and the potatoes are soft. Adjust seasoning if necessary.

                Serve: Garnish with fresh coriander leaves. Serve hot with lime wedges on the side and accompany with basmati rice or naan bread.

                  Prep Time: 20 mins | Total Time: 1 hour | Servings: 4