Hector Cooks – Chicken Dhansak – on the saddest of days

Chicken Curry, is there such a thing? My thoughts on this have been clear for some time, however, there are exceptions which prove the rule. Lamb Korma? Lamb Patia? They simply do not work, it has to be Chicken. For Hector, Lamb does not work well in a creamy-coconut sauce, Sweet & Sour Lamb doesn’t seem to be a sensible partnership either. Marg is in agreement and it is she who has to eat what is cooked.

The continuing Lockdown has set the mind towards giving Chicken Curry another outing. The Daal Gosht cooked at the tail end of 2020 went down well despite there being more of a crunch than anticipated.

The difference between a Daal Gosht and a Dhansak remains unclear. Having consulted my local Guru, I remain none the wiser. Another source informs me that a Dhansak is never served at a wedding or other festive event, but in the aftermath of a funeral, fitting for today.

Having watched Lord Clive of Crawley put away many a Dhansak, he has tended to favour Chicken over Lamb. It was time to consult some recipes. Having done so the following creation evolved, if that’s not a dichotomy.

The fine Spices – Cumin Seeds, Coriander Seeds, Mustard Seeds – were dry fried along with my own freshly ground Garam Masala made today from Cinnamon Bark, Methi Seeds (Peter!), Cloves, Peppercorns, a dry Red Chilli, Bay Leaves, and Curry Leaves.

The aroma hit hard, and knowing how little the time there can be between success and clouds of black smoke, I started adding the tinned Tomatoes and Purée then Oil, to calm everything down.

I like this method of recent weeks, on blending I had achieved a fine Tomato-rich, Spicy Masala. I could have stopped here, but an Onion was calling the Garlic and Ginger, and so back to the traditional method.

If I’m going to cook a Chicken Curry then it has to be with thighs, and on-the-bone. I stirred in the Meat in the hope that there would be some absorption of Flavours. Chicken, who was I kidding? The Salt went in along with the Turmeric and Paprika.

I had soaked a mass of Red Lentils and Split Chickpeas overnight in the hope the outcome would be less – crunchy – than for the Daal Gosht. The Chicken bones would end up as stock for Soup, hence the initial abundance of Lentils. When does a Split Chickpea become a Lentil? In mostly Pakistani restaurants – was the reply from my Guru – Bill.

The slow cooker was once again employed, water was added else everything would have been way too dry. Five hours later, and time passes so quickly during Lockdown, I scooped out most of the Masala and blended it before returning it to the pot.

Behold, Hector’s Chicken Dhansak, or is it a Murgh Daal?

The Curry would be topped with the full – foliage – flavour triumvirate. During cooking, I had held back on the Green Chillies and Chilli Powder. A – kick – was required, for Hector at least. I bought a new 10kg bag of Basmati today. Rice has more then doubled in price during the years of Curry-Heute, with the exception of – easy cook – American Rice, no thanks.

Chicken Dhansak

The blended element of the Thick Masala had turned out as hoped. This evening I had a Daal with crunchy bits, the texture of a Satay, success.

Earthy – was Marg’s opening remark. I was happy to hear that it was at least edible.

This was followed by – you feel it’s a healthy meal.

The Seasoning was low on Hector’s scale, however, more Salt would have spoiled the almost Creamy nature of what lay before me.

Is Chicken better than having Lamb? – I asked, once again referring back to December’s Daal Gosht.

It works OK – was the less than enthusiastic reply. The Daal Gosht had definitely received a more positive verdict.

As I ate on I had to accept that this event was a self fulfilling prophecy. The Chicken was merely a Meat add-on, it was making no great contribution to the eating experience. I enjoy a Daal as an accompaniment in the buffet setting, not as a main course. Chicken in a Daal, I do not regard as being – Curry.

Now for the sad news

Mother passed this morning at the QEUH, a blessing after the years of advancing dementia and subsequent frailty. As has been recognised since the launch of Curry-Heute in the page – Hector’s Lust for Curry – it was Mother’s home-cooked interpretations of an authentic Indian Recipe in the early 1960s which enabled me to take on the – Full Bhuna – at Green Gates (Glasgow) @1968. Thereafter, Curry Houses were the only restaurants I ever wanted to visit. Those who have known me since university days know – The Rule.

After my retirement, Mother’s weekly shopping was followed by Curry, as featured in a series of posts until June, 2018 when she declared that the food was having an unwelcome side effect. Ironically it was the opposite problem that saw her taken from her care home to the QEUH in December last year.