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Welcome to a culinary journey that beautifully marries the flavors of Ireland and India with our Hearty Irish Chicken Dhansak Curry. This dish stands out as a unique fusion that combines the comforting elements of traditional Irish cooking with the vibrant spices of Indian cuisine. The result is an inviting, hearty curry that not only warms your soul but also tantalizes your taste buds.

Hearty Irish Chicken Dhansak Curry

Discover the delight of Hearty Irish Chicken Dhansak Curry! This comforting dish combines tender chicken thighs with vibrant spices, red lentils, and a touch of coconut milk for creaminess. With a blend of flavors from garlic, ginger, and tamarind, it's a perfect balance of spicy and sweet. Ready in just about an hour, this recipe serves four and is ideal for cozy dinners or impressing guests. Garnish with fresh cilantro and a squeeze of lime for a burst of freshness—your taste buds will thank you!
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Ingredients
  

1.5 lbs (700g) 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 of ginger, grated

2 green chilies, slit lengthwise (adjust to taste)

2 tomatoes, pureed

1 cup red lentils (masoor dal), rinsed

2 cups chicken broth

1 tablespoon tamarind paste

1 tablespoon brown sugar

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon garam masala

Salt, to taste

Fresh cilantro, chopped for garnish

Juice of half a lime

1 cup coconut milk (optional for creaminess)

Instructions
 

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter for a minute.

    Add the chopped onions and sauté until golden brown, about 5-7 minutes.

      Stir in the garlic, ginger, and green chilies; cook for another 2 minutes until fragrant.

        Add the chicken pieces to the pot, cooking until they are browned on all sides, about 5-6 minutes.

          Incorporate the tomato puree, coriander powder, turmeric powder, and salt; cook for about 5 minutes, stirring occasionally, until the mixture thickens.

            Add the rinsed lentils and chicken broth, stirring well to combine. Bring to a gentle boil.

              Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes until the lentils are tender and the chicken is cooked through.

                Stir in the tamarind paste, brown sugar, and garam masala. For a creamier curry, add the coconut milk and mix well.

                  Simmer for another 5-10 minutes, adjusting seasoning as needed. If it’s too thick, add a bit more broth or water.

                    Before serving, squeeze in the lime juice and garnish with chopped cilantro.

                      Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings