200°C · 15-30 minAllergens
Gluten
Sesamzaad
MosterdChicken Dhansak
Another new dish from the versatile Indian cuisine. This mild curry (dhansak) combines various types of lentils with tender chicken and vegetables such as pumpkin and spinach. I make a traditional dhansak masala with sweet roasted spices and add tamarind as a tangy counterpoint. Coconut milk makes the curry extra creamy. You will also receive a crunchy multigrain roti paratha.
Chicken Dhansak
Chicken thigh fillet (better life 2 stars), pumpkin, tomatoes, spinach, red onion, garlic, rawitt pepper, red pepper, fresh ginger, coriander, red lentils, toor dahl (yellow lentils), green cardamom, cinnamon, kasuri methi (dried fenugreek leaves), cumin seeds, coriander seeds, cloves, turmeric, bay leaf, star anise, black mustard seeds, black cardamom, multigrain roti paratha (wheat flour, water, vegetable margarine, brown flaxseed, rye, barley, sesame seeds, spelt flour, quinoa, millet, rapeseed oil, sugar, salt, raising agent, corn starch), tamarind, tomato puree, coconut milk, sunflower oil.
Allergens: gluten, mosterd, sesamzaad.
Microwave
Heat the curry loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). In the last minute, heat the paratha as well; it will not become crispy in the microwave.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the curry covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 2 minutes, heat the paratha uncovered alongside.