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Making a Dhansak


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Dhansak usually has pineapple juice in it as a sweetener, I put chunks in as well and increase the chilli. Always find with curry that cooking the chicken on skewers is best, 190 deg C for 9 minutes then turn skewer for another 9, put a couple of tablespoons of water in the catch pan to keep the meat moist. If you are looking for a cheap easy marinade then the Pataks flavour pots are very good (Aldi 2 for 99p) the Tikka Masala is superb just empty the pot into a sealable plastic bag with a teaspoon of oil and a tablespoon of lemon juice, pop in your chicken chunks, seal and leave as long as you can, give the bag a good massage every time you go to the fridge.

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