Chicken Dhansak & Lentil Curry

A fragrant one-pot curry that’s quick and easy to prepare. Makes a healthy and satisfying mid-week meal for lovers of spice. 



  • 1 brown onion, peeled & roughly chopped.
  • 2 tbs butter or ghee
  • 2.5cm piece ginger, peeled
  • 2 cloves garlic, peeled
  • 2 tsp garam masala
  • 1 tsp tumeric
  • 2 bay leaves
  • 1 tsp chilli powder (optional)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp mustard seeds
  • 1/2 tsp ground cardamom
  • 750g chicken thighs (boneless), roughly chopped
  • 1 red chilli, finely sliced
  • 400g tin crushed tomatoes
  • 1 cup red lentils
  • 500ml chicken stock


  • Fresh coriander
  • Rice


  1. Place the triple blade attachment in the Turbo Chef®, add onion; lock cover into position and pull the cord several times until contents are finely chopped.
  2. Heat butter in Chef SeriesTM Pure Cookware 2.8L Sauteuse over a medium heat. Add onions and reduce heat to low. Gently cook for 2 minutes or until translucent.
  3. Add ginger and garlic to Turbo Chef; lock cover and pull cord several times until contents are minced. Transfer into the Sauteuse and cook with onions for a further 2 minutes. Add the spices and cook until fragrant.
  4. Add chicken thighs and chilli. Stir with KP Simple Spoon to coat chicken in the spices and onion mix. Cook for 5 minutes, turning thighs in-between.
  5. Pour tomatoes, lentils and stock into the pan. Place on Cover and turn valve to Steam Release. Cook for 25 minutes, stirring occasionally.
  6. Season curry with salt and pepper and serve with cooked basmati rice and fresh coriander. 

Tupper Tips:

  • Add more spices as you see to blend your own favourite balance
  • Serve with raita and papadum for an easy weeknight meal.
  • For a milder version, use half (or omit) chilli powder.