Dhansak curry – my low calorie version

My latest curry is an almost fat free chicken dhansak, and it’s really easy to make.

First toast the spices

I like to use whole spices and dry roast them, then grind in an electric coffee grinder which I keep just for spices , you could use ready ground at a push, but grinding your own spices gives a fuller flavour and I think in low fat curries where I’m not frying the onions, garlic, ginger and spices it’s a great way of packing more flavour.

So in a small pan gently roast the following spices, then cool a little and grind.

3 whole green cardamom pods

3 cloves

8 black peppercorns

1 1/2 inches of cinnamon bark

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

2 teaspoons coriander seeds

Make the sauce- roughly chop a large onion and 3 large carrots, 5 cloves garlic and 1 inch fresh root ginger (grated). Put everything in a large pan with a tin of chopped tomatoes, the ground spices and the following spices, chilli powder to your taste, 1 teaspoon turmeric, 1/2 teaspoon garam masala. Then add red lentils, I guess the quantity, maybe 1/2 cup and add water ( you need to check the liquid every so often so it doesn’t boil dry )  bring to the boil and simmer until the veg are soft then blitz with a hand blender. Then add the juice from a tin of pineapples and the chopped fruit, and 4 chicken breasts cut into chunks.

Then either simmer or put it in the oven for 40minutes.

I served mine with brown rice but the diet portion of rice isn’t enough when you have a lovely sauce so I made Jamie’s cauli rice as well. Just blitz some cauliflower in a processor until it looks like rice grains, add a tablespoon of water then cover and microwave for 3 minutes.

This is a really yummy curry and not bad for your waistline either, enjoy!
low calorie Dhansak curry

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About eganj1

Obsession making artsm crafts, and all things creative
This entry was posted in cooking, recipes and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Dhansak curry – my low calorie version

  1. Pingback: Grow Your Blog Challenge | Kiln Fired Art Blog

  2. Pingback: Leftover chicken mushroom and leek pie with a parsnip rosti topping | Kiln Fired Art Blog

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