World Class Rock Recipes – Freddie Mercury’s Chicken Dhansak

This traditional Indian dish sounds delicious (though maybe a little complicated).

If you’re brave enough to tackle it, here’s the recipe:

Freddie Mercury’s Chicken Dhansak

2 tablespoons of channa, moong, and red lentils
4 tablespoons toor lentils
½ cup oil
1½ pounds of cubed boneless chicken
3 medium onions
2 cloves garlic
2 cups tinned (canned/chopped) tomatoes
1 medium aubergine (eggplant) chopped
1 large potato chopped
½ cup spinach (frozen)
Fresh coriander
Fresh mint
1 teaspoon cumin seeds
1 brown cardamom
5 cm (2 inches) cassia bark
½ teaspoon black mustard seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon ground fenugreek seeds
½ teaspoon chili powder

To begin, wash the lentils and soak them overnight. Afterward, cook the lentils while frying meat until it’s brown. Once both the lentils and meat are ready, put them aside and combine the cumin, cardamom, cassia bark, and mustard with onions, garlic, and salt. After that mixture has browned, mix in tomatoes and other chopped vegetables before reincorporating the lentils. Add the meat and remaining spices, and cook for roughly 40 minutes before finishing off with mint and coriander. Chicken Dhansak is best served over plain boiled rice.