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If you're seeking a dish that perfectly balances warmth, comfort, and a burst of flavor, look no further than Hearty Irish Chicken Dhansak Curry. This innovative recipe combines the rich culinary traditions of Ireland with the vibrant spices of Indian cuisine, creating a dish that is both hearty and soul-soothing. Perfect for chilly evenings, this curry is not only a feast for the taste buds but also a wonderful way to explore the cultural connections between two distinct culinary worlds.

Hearty Irish Chicken Dhansak Curry

Bring the warmth of Ireland to your kitchen with this Hearty Irish Chicken Dhansak Curry! This flavorful dish features tender chicken, protein-packed lentils, and vibrant veggies simmered in creamy coconut milk and aromatic spices. Perfect for family dinners or cozy nights in, it’s easy to make with just a few simple steps. Garnish with fresh coriander and serve with basmati rice or naan for a delightful meal everyone will love.
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Ingredients
  

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

1 cup red lentils, rinsed

2 medium onions, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

2 medium potatoes, peeled and cubed

2 medium carrots, diced

1 bell pepper (any color), chopped

1 can (400ml) coconut milk

3 tablespoons Dhansak curry paste

2 tablespoons olive oil

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon garam masala

Salt and pepper to taste

Fresh coriander, for garnish

Lemon wedges, for serving

Instructions
 

Heat the oil in a large pot over medium heat. Add the cumin seeds and sauté for a minute until fragrant.

    Add the onions and cook until they are translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another 2 minutes.

      Stir in the Dhansak curry paste and turmeric powder, cooking for an additional minute to release the spices' flavors.

        Add the chicken pieces to the pot, stirring well to coat them in the spices. Cook until the chicken is browned on all sides.

          Incorporate the potatoes, carrots, and bell pepper, mixing well. Pour in the coconut milk and add the rinsed red lentils.

            Season with salt and pepper, then bring the mixture to a gentle boil. Reduce the heat, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are soft and the chicken is cooked through.

              Stir in the garam masala and adjust seasoning if necessary. If the curry is too thick, add a little water to reach your desired consistency.

                Serve hot, garnished with fresh coriander and lemon wedges on the side. Enjoy it with basmati rice or naan!

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