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In the world of culinary innovation, few dishes exemplify the beauty of cultural fusion as vividly as the Hearty Irish Chicken Dhansak Curry. This delightful dish marries the rustic charm of Irish cuisine with the vibrant, spicy traditions of Indian cooking, creating a fusion that is both comforting and exotic. The Chicken Dhansak, traditionally a Parsi dish, is known for its rich blend of spices and lentils, which transform simple ingredients into a hearty meal. By incorporating elements of Irish cooking, like tender chicken thighs and local vegetables, this curry not only honors its roots but also embraces the warmth and hospitality synonymous with both cultures.

Hearty Irish Chicken Dhansak Curry

Indulge in the comforting flavors of this Hearty Irish Chicken Dhansak Curry! Packed with tender chicken, vibrant vegetables, and creamy coconut milk, this dish is a delicious fusion of tastes that will warm your soul. With easy steps and simple ingredients like red lentils and aromatic spices, it's perfect for a family dinner or meal prep. Garnish with fresh coriander and serve with lemon for a zesty finish. Dive into this delightful curry today!
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Ingredients
  

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

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 green chili, finely chopped (adjust to taste)

2 medium potatoes, peeled and diced

1 cup red lentils, rinsed

1 large carrot, chopped

1 can (400ml) coconut milk

2 tablespoons tomato paste

1 tablespoon tamarind paste

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon garam masala

Salt and pepper, to taste

Fresh coriander leaves for garnish

Lemon wedges for serving

Instructions
 

Heat the vegetable oil in a large pot over medium heat. Add the cumin and mustard seeds, cooking until they begin to sputter.

    Add the chopped onions, ginger, garlic, and green chili. Sauté until the onions are translucent, about 5-7 minutes.

      Stir in the turmeric, coriander, and garam masala. Cook for another minute until fragrant.

        Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5-6 minutes.

          Add the diced potatoes and carrots, cooking for an additional 3-4 minutes to soften slightly.

            Pour in the coconut milk, tomato paste, tamarind paste, and the rinsed lentils. Mix well to combine.

              Season with salt and pepper, then bring the mixture to a boil.

                Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken and vegetables are cooked through and tender, stirring occasionally.

                  Once ready, adjust seasoning if necessary. If the curry is too thick, feel free to add a bit of water until desired consistency is reached.

                    Garnish with fresh coriander leaves and serve with lemon wedges on the side for squeezing over the dish.

                      Prep Time: 15 mins | Total Time: 50 mins | Servings: 4