Recipes
Chicken Dhansak Curry
Ingredients
10 Portions
Diced Chicken: 500g
Onions: 1
Curry Powder: 10g
Cumin: 10g
Turmeric: 10g
Garam Masala: 10g
Ground Coriander: 10g
Tomato Puree: 100g
Garlic: 20g
Red Lentils: 200g
Tomato Base Sauce (see FFT recipe): 1 litre
Chicken Stock: 1 litre
50 Portions
Diced Chicken: 2.5kg
Onions: 5
Curry Powder: 50g
Cumin: 50g
Turmeric: 50g
Garam Masala: 50g
Ground Coriander: 50g
Tomato Puree: 500g
Garlic: 100g
Red Lentils: 1kg
Tomato Base Sauce (see FFT recipe): 5 litres
Chicken Stock: 5 litres
100 Portions
Diced Chicken: 5kg
Onions: 10
Curry Powder: 100g
Cumin: 100g
Turmeric: 100g
Garam Masala: 100g
Ground Coriander: 100g
Tomato Puree: 1kg
Garlic: 200g
Red Lentils: 2kg
Tomato Base Sauce (see FFT recipe): 10 litres
Chicken Stock: 10 litres
Method
- Mix all of the dry spices together in a bowl
- Sprinkle 1/4 of the spices over the diced chicken, marinade with some oil, and return to the fridge
- Begin making the sauce by frying the onions until soft, then add garlic and cook for a few more minutes
- Add the lentils and cook briefly before adding the remaining spices
- Add the chicken stock, cover with a lid, and cook for about 10 minutes
- Add the tomato base sauce and simmer for a further 10 minutes
- Place the chicken in a deep roasting dish and roast in the oven at 180°C for about 20 minutes
- Pour the curry sauce over the cooked chicken and return to the oven for another 20 minutes
- Check the chicken is cooked thoroughly and season the sauce if necessary
Key Points
Allergens
Eggs, Milk, Mustard, Celery, Sulphites, Gluten
