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 seeds is an old dish that was a result of the interactions between Indians and 6 green pods immigrants, combining Persian and . In , the dish is often 6 cooked for a whole day, which echoes the time they take when preparing 10 black peppercorns their own 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 , diced 3 green chillies, chopped 1 tablespoon , chopped Heat the oil in a pan. Add cumin seeds, green cardamom, cloves, black 1 tablespoon , 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 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 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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