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In the realm of culinary delights, the Hearty Irish Chicken Dhansak Curry stands as a testament to the beautiful fusion of cultures and flavors. This dish marries the heartiness of Irish cuisine with the aromatic spices of Indian cooking, resulting in a vibrant curry that is both comforting and exotic. Whether you are an avid cook or a curious food lover, this recipe offers a unique experience that tantalizes the taste buds and warms the soul.

Hearty Irish Chicken Dhansak Curry

Discover the rich flavors of Ireland with this Hearty Irish Chicken Dhansak Curry! Made with tender chicken breast, aromatic spices, and creamy coconut milk, this comfort dish is perfect for any night. Packed with protein from red lentils and a touch of sweetness from brown sugar, it balances spices with a hint of tangy lime. Serve it hot with rice or naan for a satisfying meal. Gather your ingredients and enjoy a taste of this hearty recipe!
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Ingredients
  

500g chicken breast, cut into bite-sized pieces

2 tablespoons vegetable oil

1 large onion, finely chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

2 medium tomatoes, chopped

1 cup split red lentils, rinsed

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon red chili powder (adjust to taste)

1 tablespoon brown sugar

1 cup coconut milk

3 cups chicken stock or water

Salt to taste

Fresh coriander leaves, chopped, for garnish

Juice of 1 lime

Instructions
 

Sauté the Base: In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds, and once they sizzle, add the chopped onions. Sauté until the onions are golden brown (about 8-10 minutes).

    Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

      Tomato Addition: Add the chopped tomatoes and cook until they break down and form a paste, around 5 minutes.

        Spice it Up: Mix in the turmeric powder, coriander powder, garam masala, red chili powder, and brown sugar. Stir well for another 2 minutes, coating the mixture in spices.

          Chicken In: Add the chicken pieces, cooking until they are no longer pink, about 5-7 minutes.

            Lentils Go In: Add the rinsed red lentils, coconut milk, and chicken stock (or water). Season with salt to taste. Stir everything together.

              Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for about 25-30 minutes, or until the lentils are soft and the chicken is cooked through. Stir occasionally to prevent sticking.

                Final Touches: Once cooked, adjust seasoning if necessary. Stir in the lime juice for a tangy kick.

                  Serve: Garnish with chopped coriander leaves. Serve the curry hot with rice, naan, or your favorite bread.

                    Prep Time: 15 min | Total Time: 1 hr | Servings: 4