Tender chicken in a tangy, sweet and slightly spicy sauce, made lusciously thick and rich with the addition of red lentils.
This is my easy dhansak recipe – ready in 45 minutes, with at least half of that hands-off time.
The kids love the sweet tang of this curry – and you can easily make it chilli-free to suit all tastes.

chicken dhansak in a bowl with coriander on top
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Working on curry recipes is becoming a bit of a thing during weekends.
I think we’ve got over 20 curries in our curry section now!

We’ve had quite a few reader requested curries, and I’m slowly starting to build up a collection of side dishes to serve with that old Friday night favourite.
Is there something you’d like to see in there?


What does dhansak taste like?

Dhansak is quite a mild curry with a lovely thick sauce – make thick by the addition of red lentils. The lentils are cooked for long enough that they start to break down in the sauce, which adds a slight creaminess.
It’s also got a tomato flavour, plus a bit of tanginess from pineapple chunks and juice.
Some versions that you get from a takeaway or restaurant can be quite hot. My version is mild, but you can spice it up by adding more hot chilli powder.

What do we need?

  • I’m using chicken breast in this curry, but you can replace with chicken thighs if you prefer.
  • I’m also using passata. You can replace with tinned chopped tomatoes if you prefer, but there’s already quite a lot of texture in the curry from the lentils, chicken, onion and pineapple – so I prefer to use passata, which is smoother.
Ingredients for chicken dhansak on a wooden table

How to make this curry

Full recipe with detailed steps in the recipe card at the end of this post.

  1. Soften the onion in a pan with oil or ghee for 10 minutes until lightly caramelised.
  2. Add chicken, spices, garlic and ginger. Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.
  3. Add tomato puree, lentils, passata, chicken stock juice from the tinned pineapple. Stir together, place the lid on and simmer for 20 minutes.
  4. Add pineapple pieces and heat through for a further 5 minutes.
  5. Serve with basmati rice and top with freshly chopped coriander.
8 image collage showing how to make chicken dhansak

What to serve it with

You can serve this tasty dhansak curry with:

  • Boiled rice – my no-fail method
  • Pilau rice from this recipe
  • Chapati
  • Onion, mint and tomato salad (simply mix together ½ a bunch of finely chopped fresh mint, 10 quartered cherry tomatoes, 1/4 finely diced onion and a pinch of salt and pepper.
  • Saag aloo from this Beef Kofta recipe

chicken dhansak and rice in a dark bowl

More Fantastic Curries

Watch how to make it

YouTube video

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4.98 from 38 votes

Chicken Dhansak Recipe

Tender chicken in a tangy, sweet and slightly spicy sauce, made lusciously thick and rich with the addition of red lentils.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Indian

Ingredients

  • 2 tbsp vegetable oil or ghee
  • 1 large onion peeled and finely chopped
  • 3 chicken breasts chopped into large chunks (this is about 525g or 18.5oz)
  • 2 tbsp mild curry powder replace with medium or hot if you like it hotter
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp cumin
  • 2 tsp ground coriander
  • ¼ tsp hot chilli powder
  • 1 tsp ground fenugreek
  • ½ tsp salt
  • 2 garlic cloves minced
  • 2 tsp minced ginger
  • 2 tbsp tomato puree
  • 1 tbsp honey
  • 100 g (1/2 cup) red lentils
  • 400 ml (1 2/3 cups) passata
  • 480 ml (2 cups) chicken stock
  • 435 g (15 oz) tinned pineapple chunks in juice

To serve:

  • basmati rice
  • fresh coriander (cilantro)
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Instructions 

  • Heat the vegetable oil in a large lidded saucepan (or large frying pan that has a lid) over a medium heat.
    2 tbsp vegetable oil or ghee
  • Add the onion, and cook, stirring often, for 10 minutes, until softened and lightly caramelised.
    1 large onion
  • Add the chicken, curry power, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic, and ginger.
    3 chicken breasts, 2 tbsp mild curry powder, 1 tsp turmeric, 1 tsp garam masala, 1 tsp cumin, 2 tsp ground coriander, 1/4 tsp hot chilli powder, 1 tsp ground fenugreek, 1/2 tsp salt, 2 garlic cloves, 2 tsp minced ginger
  • Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.
  • Stir in the tomato puree and honey, then add the lentils, passata, chicken stock, and ½ cup (120ml) of the juice from the tinned pineapple.
    2 tbsp tomato puree, 1 tbsp honey, 100 g (1/2 cup) red lentils, 400 ml (1 2/3 cups) passata, 480 ml (2 cups) chicken stock, 435 g (15 oz) tinned pineapple chunks in juice
  • Stir everything together, then bring to the boil.
  • Turn down the heat, cover and simmer for 25-30 minutes until the lentils have softened. TIP: Give the curry a stir every few minutes to stop the lentils from sticking.
  • Add the tinned pineapple pieces and heat through for a further 5 minutes. TIP: You can add a splash of water if the curry is looking a little too thick at this stage.
  • Serve with basmati rice and top with freshly chopped coriander.
    basmati rice, fresh coriander (cilantro)

Video

YouTube video

Notes

Can I make it ahead?
Yes, I think the flavour of the curry actually develops a little more if it’s cooked ahead. 
Make the curry, then quickly cool, cover and refrigerate for up to 2 days.
Reheat in a pan or in the microwave until piping hot throughout.
Can I freeze it?
Yes, this curry freezes really well. Make the curry, then quickly cool, cover and freeze. Defrost overnight in the refrigerator.
Reheat in a pan or in the microwave until piping hot throughout.
How to scale up and scale down this recipe
You can halve or double this recipe using the same ratios of ingredients. Halving the recipe to serve 2 will take the same amount of time to cook as it would to serve 4.
If you double the recipe, it will take 5-10 minutes longer to cook.
Nutritional information is per serving NOT including rice

Nutrition

Calories: 527kcal | Carbohydrates: 63g | Protein: 43g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 668mg | Potassium: 1687mg | Fiber: 21g | Sugar: 23g | Vitamin A: 803IU | Vitamin C: 30mg | Calcium: 106mg | Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. Lorraine Green says:

    5 stars
    We cook and eat a LOT of curries but this is our absolute favourite. I have even been to Indian cooking lessons but we still prefer this one. I put the pineapple juice in but not the pineapples. We even serve it at dinner parties. I do cook in down for an hour to get the right consistency to the sauce. Thank you.

  2. Jan says:

    5 stars
    Another fine curry. Was too sweet and not sour or hot enough, so added a splash of lime juice and a little more salt to sharpen it up a little – but that’s probably personal taste.

  3. Liz says:

    5 stars
    Really easy and great results. I used tamarind paste as an extra to give that sharp sourness and it was a lovely contrast to the pineapple chunks. I will make this again for sure, thanks!

  4. Carol says:

    Loved this, so tasty 😋

  5. JWilliams says:

    5 stars
    This is amazing! I love Dhansak and so pleased to find a recipe that’s easy to make and tastes authentic like my local takeaway. I’m vegetarian so substituted the chicken for around 600g of mixed veg (potato, cauliflower, carrot, broccoli). I substituted the chicken stock for vegetable stock. I used maple syrup instead of the honey as this was all I had.

  6. Kathy Boot says:

    5 stars
    Fabulous recipe, I do this in the slow cooker. Very tasty and authentic

  7. Kat says:

    Absolutely brilliant recipe!!!