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The culinary world is a rich tapestry of flavors, traditions, and innovations, often resulting in delightful fusions that surprise and satisfy. One such remarkable fusion is the Hearty Irish Chicken Dhansak Curry, a dish that perfectly marries the warm, comforting elements of Irish cuisine with the exotic, spicy flair of Indian cooking. This dish is not just a meal; it is an experience—a comforting hug in a bowl that brings together diverse culinary traditions to create something truly special.

Hearty Irish Chicken Dhansak Curry

Indulge in the warmth of this Hearty Irish Chicken Dhansak Curry, bringing together the rich flavors of tender chicken, creamy coconut milk, and hearty lentils. This comforting dish features spices like turmeric and garam masala, with a delightful mix of carrots and butternut squash for added sweetness and texture. Perfect for a family dinner, it's easy to make and sure to impress! Garnish with fresh coriander and a squeeze of lime for the ultimate flavor boost. Enjoy!
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Ingredients
  

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

1 cup red lentils, rinsed

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

2 medium carrots, diced

1 cup butternut squash, diced

1 can (400ml) coconut milk

2 cups chicken stock

2 tablespoons vegetable oil

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

1-2 green chilies, slit (adjust for spice level)

Salt, to taste

Fresh coriander (cilantro) leaves for garnish

Juice of 1 lime

Instructions
 

Heat the vegetable oil in a large pot over medium heat. Add cumin seeds and fry until fragrant (about 30 seconds).

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

      Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes until aromatic.

        Add the turmeric, coriander powder, and garam masala. Cook for 1 minute, stirring continuously to avoid burning the spices.

          Next, add the diced carrots and butternut squash to the pot, stirring well to mix with the spices.

            Incorporate the chicken pieces, cooking for 5 minutes until they begin to brown.

              Pour in the chicken stock and add the rinsed red lentils. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, or until the lentils are soft and the chicken is cooked through.

                Stir in the coconut milk and season with salt. Let it simmer for an additional 10 minutes to thicken.

                  Finish by squeezing lime juice over the curry and stirring in freshly chopped coriander leaves.

                    Remove from heat and let it rest for 5 minutes before serving.

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