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In the realm of culinary arts, fusion cuisine shines as a testament to creativity and the blending of diverse cultural influences. One delightful example is the Hearty Irish Chicken Dhansak Curry, a dish that marries the comforting essence of traditional Irish ingredients with the bold, vibrant spices characteristic of Indian cooking. This unique combination not only pays homage to the rich culinary traditions of both cultures but also creates a dish that is both heartwarming and tantalizing to the taste buds.
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Hearty Irish Chicken Dhansak Curry

Discover the heartwarming flavors of the Hearty Irish Chicken Dhansak Curry, a delightful fusion of Irish comfort and Indian spice. This nutritious dish combines tender chicken thighs, vibrant vegetables, and aromatic spices like turmeric and cumin, creating a bowl of warmth for any occasion. Perfect for family dinners or cozy nights in, this recipe welcomes you to explore a world of flavor! #ChickenDhansak #FusionCuisine #IrishCooking #HealthyRecipes #ComfortFood

Ingredients

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

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece fresh ginger, grated

2 green chilies, slit lengthwise (adjust for heat preference)

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

1 can (400g) coconut milk

150g red lentils, rinsed and drained

2 carrots, diced

1 bell pepper, diced

200g spinach, fresh or frozen

Salt to taste

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions

In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent and golden, about 5-7 minutes.

    Stir in the minced garlic, grated ginger, and green chilies. Cook for another 2-3 minutes until fragrant.

      Add the turmeric powder, cumin seeds, coriander powder, and garam masala. Stir well to coat the onion mixture in the spices and cook for 1-2 minutes.

        Increase the heat to medium-high and add the chicken pieces. Cook, stirring regularly, until the chicken is browned on all sides, about 5-6 minutes.

          Stir in the coconut milk and bring to a gentle simmer. Add the red lentils, diced carrots, and bell pepper. Season with salt.

            Lower the heat and let the curry simmer for about 25-30 minutes, or until the lentils and chicken are tender, stirring occasionally.

              If using fresh spinach, add it in the last 5 minutes of cooking, allowing it to wilt. If using frozen spinach, add it around the same time as the lentils.

                Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and accompanied by lemon wedges.

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