Sorry for the delay in answering, i will take a photo when the new batch of curry base is done later this week.

My base is basically an orange colour, i use either darth's or another one from this site which i do not know the name apart from discribed as 'my local indian base sauce'

I am experimenting with another base, spice mixture, pre cooked chicken and recipe I have never seen on this site ( sorry but found on another site )as we speak will post my results and photos

DK

CK

Will give this a go. Having done so much research into the Dhansak flavour and getting near perfection ( in my opinion ) this proces of the pre cook chicken seems to of slipped the net, will def be giving it a go on sat for my next Dhansak experience. Will feedback on Sunday

Daz

UB

Yes i mean raw, have never cooked with pre cooked meat. I have tried the recipe without meat to make a sauce and is nice but not quite there. Only seems to work to perfection when the chicken is cooked sealed in the initial process, cannot get past the fact that the chicken would be very dry if it was already cooked

 
I have perfected this Chicken Dhansak over about a two year period using this website and hints and tips from local BIR to Portsmouth. I found the best base sause to be

http://www.curry-recipes.co.uk/curry/index.php/topic,1061.0.html

and the following recipe for the finished curry. This will make a large pot of curry enough for two greedy people or probably enough for four if serving a side aswell. When using a reference to a ladle this is as per the curry base details ( about 4 tablespoons ). This has had nothing but rave reviews from everybody that I cooked for. Have even distritued the sauce without the chicken in jars for family

Ingredients

5 tablespoons vegetable oil
2 to 3 Chciken Breasts depending on preference, chopped to preferred size
1 medium onion
4 ladles of curry base as per above link to recipe
1 teaspoon curry powder
1 teaspoon chilli powder
juice of 1 large lemon
1 green chilli
1/2 cup pineapple juice
1 heaped tablespoon mango chutney, chopped into smaller pieces
1 cup split red lentils, drained and washed
2 cloves of garlic, crushed
1/2 teaspoon garam masala
1 bunch fresh corriander

Method

1. 3/4 fill a medium size pot with water and bring to boil, add the lentils and crushed garlic. Boil lentils until soft, skim any scum from top of boiling water during cooking. When lentils are soft use a hand blender to blitz into prefered consistency ( I do not like complete mush nor whole lentils so somewhere in between ). Strain the excess water away through a seive and reserve the cooked lentils

2. While the lentils are cooking chop the onion finely. squeeze the lemon juince into a small mixing bowl and add the curry powder and chilli powder and mix.

3. Heat the vegetable oil in a large wok or similar and fry the onion until golden brown ( was advised by the local BIR that the onions need to look like this for ultimate flavour ), not burnt though add the lemon,curry powder and chilli powder mixture to the wok and fry for about 30 seconds.

4. Add the chicken and fry until chicken is sealed on all edges. Add all the base sauce and leave to simmer for 20 minutes.

5. Add the strained lentils, the mango chutney and the pineapple juice, cook for a further 10 minutes making sure to never let the lentils stick to the base of the wok.Add most of the chopped corriander

6. 1 miute before serving stir in the garam masala. Serve with fresh corriander as garnish.

This works everytime for me, look forward to your views on this one, you simply have to try it