C H A A KO O
CHICKEN DHANSAK
Serves 4 Chaakoo are inspired by the original cafés that were widespread in Mumbai during the 1950s. Now, very few original cafés are left, and Chaakoo wanted INGREDIENTS 300ml rapeseed oil to recreate their spirit of inclusivity and great food in Glasgow. The Dhansak 15g cumin seeds is an old dish that was a result of the interactions between Indians and 6 green cardamom pods immigrants, combining Persian and Gujarati cuisine. In India, the dish is often 6 cloves cooked for a whole day, which echoes the time they take when preparing 10 black peppercorns their own curries at Chaakoo. The trick is not to rush the Dhansak, leaving 4 black cardamom pods time for the flavours to mingle after you’ve taken it off the heat. 2 medium onions, diced 3 green chillies, chopped 1 tablespoon ginger, chopped Heat the oil in a pan. Add cumin seeds, green cardamom, cloves, black 1 tablespoon garlic, chopped peppercorns and black cardamom and stir well for 2 minutes. 1 tablespoon turmeric powder Add the onions and the green chillies and sauté until the onions soften and turn 1 tablespoon red chilli powder golden brown. 1 tablespoon dried coriander Add the chopped ginger and garlic and stir for 1 minute. 3 medium tomatoes, diced Add the turmeric powder, red chilli powder and the dried coriander and stir. 300g chana daal (soaked overnight) 1 litre water Add the tomatoes and stir, bringing the sauce to a simmer. 1kg chicken, cut into 2-inch pieces Add the chana daal and 1 litre of water, bring to a boil then reduce to a simmer ½ bunch fenugreek leaves and cover, leave to cook for 20 minutes. ½ bunch coriander Uncover the pan, add the chicken and the fenugreek leaves and cook for another 20 minutes. Take off the heat, stir through the fresh coriander leaves, cover and leave to stand for 10 minutes. Serve.
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