Photo of Chicken dhansak by WW

Chicken dhansak

Points® value
Total Time
45 min
30 min
15 min
With a little planning, you can ensure you have these ingredients in your store cupboard so you can turn to this recipe for a quick and easy dinner when you need one.


Split Red Lentils, dry

60 g

Calorie controlled cooking spray

4 spray(s)


1 medium, chopped


2 clove(s), chopped

Chilli, green or red

½ individual, deseeded, chopped

Root Ginger

1 teaspoon(s), peeled and finely chopped

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s), 150ml stock

Curry Powder

1 teaspoon(s), medium

Cumin seeds

½ teaspoon(s), level

Waitrose Cooks' Ingredients Tamarind Paste

2 teaspoon(s), level

Chicken breast, skinless, raw

300 g, cut into large bite size pieces

Coriander, fresh

1 tablespoon(s), leaves, to serve


  1. Put the lentils in a small saucepan and cover with cold water. Bring to the boil, then turn the heat down to low and simmer for 10 minutes until tender. Drain.
  2. While the lentils are cooking, spray a large lidded pan with the cooking spray. Cook the onion, covered, for 8 minutes, until softened. Stir the onions occasionally to prevent them from sticking. Add the garlic, chilli and ginger, then add a splash of water, and cook for 1 more minute.
  3. Pour in the chopped tomatoes and stock, then stir in the curry powder, cumin seeds, tamarind paste and chicken. Bring to the boil, then turn the heat down and simmer, covered, for 12–15 minutes or until the chicken is cooked.
  4. Add the lentils and cook, uncovered, for 5 more minutes until reduced and thickened. Season. Sprinkle with the coriander leaves before serving.


Enjoy with a mini naan bread or 60g (dry weight) basmati rice per person, cooked according to the packet instructions. Remember to adjust the SmartPoints.