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Fusion cuisine has become a beloved culinary trend, and one of the most exciting combinations is the blend of Irish and Indian flavors. The Hearty Irish Chicken Dhansak Curry is a prime example of this mouthwatering intersection, bringing together the comforting essence of traditional Irish cooking with the vibrant spices of Indian cuisine. This dish not only celebrates the rich culinary heritage of both cultures but also delivers a deliciously warming experience that is perfect for family gatherings or cozy dinners at home.

Hearty Irish Chicken Dhansak Curry

Bring a taste of Ireland to your dinner table with this Hearty Irish Chicken Dhansak Curry! Packed with tender chicken thighs, nutritious red lentils, and vibrant veggies, this curry is a perfect blend of spices and creamy coconut milk. Ready in just one hour, it's a satisfying dish that's easy to make and perfect for sharing. Serve it hot with basmati rice or naan bread, and add a squeeze of lemon for an extra zing. Enjoy a warming meal that'll delight your taste buds!
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Ingredients
  

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

1 cup red lentils, rinsed

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

2 green chilies, slit lengthwise

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 tablespoon tomato paste

2 medium potatoes, peeled and diced

2 carrots, diced

2 cups chicken broth

1 cup coconut milk

1 tablespoon brown sugar

Salt to taste

Fresh coriander leaves, for garnish

Lemon wedges, for serving

Instructions
 

Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, around 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

    Spice It Up: Add the green chilies, curry powder, ground cumin, ground coriander, and turmeric powder. Stir well and cook for about 2 minutes to allow the spices to bloom.

      Add Tomato Paste: Mix in the tomato paste and cook for another 2-3 minutes, ensuring everything is well combined.

        Cook the Chicken: Add the chopped chicken thighs to the pot, stirring to coat with the spice mixture. Cook until the chicken is browned on all sides, approximately 5-7 minutes.

          Vegetables & Lentils: Incorporate the diced potatoes and carrots, followed by the rinsed red lentils. Stir everything together.

            Pour in Liquids: Add the chicken broth and coconut milk to the mixture. Bring it to a boil, then reduce the heat to low and cover the pot, letting it simmer for about 25-30 minutes. The lentils and chicken should be tender.

              Sweeten: Once the chicken and lentils are cooked, stir in the brown sugar and adjust seasoning with salt as needed. Simmer for another 5 minutes.

                Garnish and Serve: Remove from heat and garnish with fresh coriander leaves. Serve the hearty chicken dhansak curry hot with lemon wedges on the side, along with basmati rice or naan bread.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4 servings