Serves 4 Portions
5 Minutes Prep Time
20 Minutes Cook
A heat-forward classic built for reliable service. This Chilli Dansak balances bold chilli heat with rich tomato depth and lentils for body, delivering a full-flavoured curry with consistency and structure in professional kitchens.
Ingredients (serves 4)
Curry Sauce
- Onion garlic and ginger mix – 15g
- Naga Bang spice – 20g
- Chopped tomatoes – 200ml/g
- Oil– a splash
Protein/Veg/Pulses (1kg)
- Water – 500ml/g
- Chicken thigh pieces – 700g
- Red split lentils (soaked, 10 min) 100g
- Coconut milk – 100ml/g
Recipe
Step 1
Prepare the base
Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min.
Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.
Step 2
Build the sauce
Mix Naga Bang spices with 50ml water to make a runny paste. Pour into the pan with the heated onion base and continue heating gently.
Wait until the spicy mixture release their oils and add the tomatoes and wait for the oils to separate again.
Step 3
Add meat and lentils
Add chicken and briefly increase the heat to seal the surfaces in the curry sauce.
Stir in the lentils and add water.
Reduce to a simmer and and cook under a lid until chicken is cooked and the lentils are soft and tender. Stir in the coconut milk in the final stages of cooking.
Chef's Tip:
Serve with flat breads and a zingy salad for a traditional curry feast.
Nutritional Value for Bang's Chilli Dansak
Nutritional Values per 100g
Calories per serving: 125
Protein: 6g
Fat: 1g
Carbs: 55g
Sugar: 12g
