Chicken Dhansak Curry


10 Portions

500g Diced Chicken
1 Onions
10g Curry powder
10g Cumin
10g Turmeric
10g Garam Masala
10g Ground Coriander
100g Tomato Puree
20g Garlic
200g Red Lentils
1 litre Tomato Base Sauce (see FFT recipe)
1 litre Chicken stock

50 Portions

2.5kg Diced Chicken
5 Onions
50g Curry powder
50g Cumin
50g Turmeric
50g Garam Masala
50g Ground Coriander
500g Tomato Puree
100g Garlic
1kg Red Lentils
5 litres Tomato Base Sauce (see FFT recipe)
5 litres Chicken stock

100 Portions

5kg Diced Chicken
10 Onions
100g Curry powder
100g Cumin
100g Turmeric
100g Garam Masala
100g Ground Coriander
1kg Tomato Puree
200g Garlic
2kg Red Lentils
10 litres Tomato Base Sauce (see FFT recipe)
10 litres Chicken stock


1. Mix all of the dry spices together in a bowl
2. Sprinkle 1/4 of the spices over the diced chicken and marinade with some oil and return to the fridge
3. Begin making the sauce by frying the onions off until they are soft, add the garlic and continue to cook for a few minutes
4. Add the lentils and cook for a few more minutes before adding the spices
5. Add the chicken stock and cover with a lid, cook for about 10 minutes
6. Add the Tomato base sauce and simmer for about 10 minutes
7. Place the chicken in a deep roasting dish and roast in the oven on 180c for about 20 minutes
8. Pour the curry sauce over the cooked chicken and return to the oven for a further 20 minutes
9. Check the chicken is cooked thoroughly and taste the sauce to see if any more seasoning is necessary

Key Points


Eggs, Milk, Mustard, Celery